1 cup cooked diced bacon
2 large jalapenos, deseeded, finely diced
250g cream cheese, at room temperature
¾ cup Mexican style grated cheese
2 tablespoons chopped fresh coriander
1 teaspoon each gluten free Worcestershire sauce and paprika
1 clove garlic, crushed
Combine half of the bacon and jalapenos on a plate and set aside.
Place remaining bacon and jalapeno into a mixing bowl with all the other remaining ingredients and season with salt and pepper. Mix until well combined.
Roll mixture into one large ball then roll the cheese ball in the reserved bacon and jalapeno to coat. Cover and chill for at least 1hr before serving. Serve with vegetable crudités and assorted crackers.