1. In the bowl of a food processor, combine cheese ball ingredients. Process until smooth. Spoon into a bowl. Refrigerate for 30 minutes. Remove cheese mixture from fridge. Using a tablespoon, scoop out the mixture, and use your hands to roll into a ball. (For best results, have damp hands.) Place the ball on a baking sheet lined with parchment paper. Repeat with remaining cheese. Refrigerate cheese balls for 20 minutes.
2. To garnish cheese balls, set out 4 bowls. In the first bowl, combine parsley and lemon zest. In the second bowl, add cracked black pepper. Place pecans in the third bowl and bacon in the fourth bowl. For the chile powder, place it on a work surface. Use a knife to push the powder together to form a long line. 
3. Roll the cheese balls in the various toppings to lightly coat. Gently press the toppings into the cheese, if needed. For the chile powder, roll the cheese ball down the line to adhere a continuous strip. Refrigerate cheese balls until ready to serve.

Calories: 121, Fat: 10 g (6 g Saturated Fat), Cholesterol: 25 mg, Sodium: 178 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 5 g.