In a large non-stick skillet, toast the panko and almonds over medium high heat, moving constantly so the breadcrumbs and nuts do not burn. They’re done when they’re golden brown! Set aside to cool.
FOR THE CHEESE BALL
In a large bowl, combine the cream cheese, cheddar cheese, onion powder, garlic powder, cumin and salt.
Fold in the jalapeno, bacon and cilantro
Form the mixture into a ball and wrap in plastic wrap.
Refrigerate for an hour.
Remove from fridge and roll in the toasted panko and almonds.