In a large mixing bowl, combine the room temperature jalapeño cream cheese and taco seasoning. Use a rubber spatula to mix until well blended and creamy.
Next, fold in the shredded Mexican blend cheese and 2 tablespoons of the finely chopped cilantro. Mix until everything is evenly distributed.
Lay a piece of plastic wrap on your countertop. Transfer the cheese mixture onto the plastic wrap and shape it into a ball. Wrap it tightly and refrigerate for at least 1 hour to firm up.
While the cheese ball is chilling, finely chop the pecans. Once the cheese ball has set, unwrap it and roll it in the chopped pecans until fully coated.
Transfer the cheese ball to a serving platter. Sprinkle the remaining tablespoon of chopped cilantro on top for an added pop of color. Serve with an assortment of tortilla chips, crackers, or fresh veggies for dipping.
