(Makes 36 cheese balls)
1 red bell pepper
1 jalapeno pepper
1 shallot, peeled and quartered
2 cloves garlic
1 tablespoon olive oil
16 oz cream cheese
2 tablespoons mayonnaise
16 oz sharp cheddar cheese, shredded
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
2 teaspoons smoked paprika
1/2 cup Italian parsley, chopped
Salt and pepper to taste
4 cups candied pecans, crushed fine
Preheat oven to 350°F.
Roast peppers whole, over open flame or under broiler until skin becomes charred. Reserve peppers in a bowl covered with plastic wrap and allow to cool. Once peppers are cool enough to handle, remove skin and seeds; cut into small dice.
Place shallots and garlic on a piece of aluminum foil; drizzle with olive oil. Wrap foil into pouch; roast in oven for 15 minutes.
Combine cream cheese, mayonnaise, cheddar cheese, Worcestershire sauce, cayenne pepper, smoked paprika, and parsley in bowl of mixer fitted with a paddle attachment. Mix on medium speed until thoroughly combined. Fold in bell pepper and jalapenos until combined. Season with salt and pepper. Allow mixture to chill in refrigerator for 30 minutes.
Place crushed pecans on sheet pan. Portion pimento cheese mixture into balls using small portion scoop, and drop directly onto pecans. Roll the cheese balls around on pecans until completely covered. Place toothpick in each ball and serve.