1/3 cup Hot Pepper Jam (Original Jalapeno, Cherry Jalapeno or Strawberry Jalapeno)
8 ounces Monterey Jack cheese, shredded (or your favorite cheese)
1 T. chopped onion
1 T. chopped jalapeno
½ cup chopped pecans
In a mixer or food processor, cream together the cream cheese, pepper jam, onion and jalapeno. Chill for at least an hour, then form into a ball. Roll in chopped pecans and chill until ready to use. Serve with crackers.