2 pkgs cream cheese softened
3 cups shredded Mexican style cheese
8 slices bacon cooked and crumbled
4 jalapenos diced
1 onion diced
2-3 green onions chopped, optional
crackers for serving
In a sauté pan, heat 2 Tbsp olive oil over medium heat. Add onions and jalapenos and cook for 4-5 minutes until softened and beginning to brown. Spread jalapeno-onion mixture onto a piece of parchment or waxed paper to cool.
Using a stand mixer or hand mixer, beat cream cheese till soft and smooth. Add Mexican style cheese and beat to mix. Add cooled jalapeno-onion mixture and 3/4 of the bacon crumbles. Briefly beat to combine.
Spoon mixture into a rough log shape onto a large piece of plastic wrap. Sprinkle remaining bacon crumbles and green onions, if using, over the top of the cheese log. As tightly as possible, wrap plastic wrap around the cheese log and press into shape. Refrigerate until ready to eat. Serve with your favorite crackers.
Rather than doing this as a cheese log I did it as a dip in a bowl. It made a large batch and I found this dip is great on scrambled eggs or chicken breast as well!