Line a large paper plate with paper towels and place 4 slices of bacon on top. Make sure that the bacon is flat and laid side by side. Cover with additional paper towels. Microwave on high for 3-4 minutes, or until the bacon is crispy. Remove plate from microwave and discard used paper towels. Repeat process with fresh paper towels and remaining slices of bacon.

While last batch of bacon is cooking, finely dice the jalapeño pepper. Divide into two equal portions.

Place crispy bacon in a food processor and pulse briefly until bacon is roughly chopped.

Place bacon crumbs into a bowl and mix with one portion of the diced jalapeño pepper. Stir until combined, and set aside.

In a large bowl, mix together the remaining jalapeño pepper, cream cheese, Mexican cheese, smoked paprika, Mexican oregano, chipotle powder, and garlic powder. Season with salt and pepper to taste. Mix vigorously until well-mixed.

Shape the cheese mixture into a ball with your hands (don’t forget your gloves) and transfer to a serving plate. Place the cheese ball into the fridge to firm it up just a little bit, around 5-10 minutes.

When ready to serve, remove cheese ball from fridge and roll in the bacon- jalapeño pepper mixture until thoroughly coated. Return to serving dish and serve immediately with your choice of accompaniments!