This Jalapeno Popper Cheese Ball Recipe is full of all of your favorite jalapeno popper flavors like crisp smoked bacon, spicy minced jalapeno, sharp cheddar and smooth cream cheese. The holiday season is quickly approaching and everyone should have a few great appetizer recipes.
I just love a good cheese ball. I mean let’s be honest who doesn’t love it? There is just something really special about a hunk of soft creamy blended cheese with spicy jalapenos, crisp smoked bacon and sweet chopped scallions. In a hurry? No problem make it up to five days in advance but save the outer toppings for about twenty minutes prior to serving.
How do you make a Jalapeno Popper Cheese Ball Recipe?
First using a stand or hand mixer on medium speed beat your cream cheese, sour cream, garlic powder, onion powder and black pepper until smooth and creamy. Turn to low and mix in 1 1/2 cups of cheddar cheese, half of the chopped bacon, half of the minced jalapeno, and half of the chopped green onions. Combine your reserved cheddar, bacon, jalapenos and green onions in a small zipper storage bag. Place in the refrigerator and store until your cheese ball chills.
Now lay out a large piece of plastic wrap on a counter top. Spoon the cheese into a ball shape and bring up the sides of the plastic wrap to cover the cheese ball. Utilize the wrapping process to help shape the cheese into a ball. Refrigerate the ball overnight or up to six days. I usually place it back in the coldest part of the fridge.
Remove the ball about twenty minutes prior to serving. Spread your reserved cheddar, bacon, jalapenos and green onions on a cutting board or large plate. Unwrap the ball and roll in the reserved toppings. Serve with assorted crackers, crostini, carrots, celery, pretzels or apple slices.
Helpful tips for making this Jalapeno Popper Cheese Ball Recipe
- Plan ahead and slightly soften your cream cheese. You want it soft enough to blend but not so soft that it is difficult to form your cheese ball.
- Use good quality cheddar cheese and grate it yourself. It has much better flavor than the pre-shredded cheese.
- Remove the stems, seeds and veins from your jalapeno using plastic gloves. Or at the very least being careful not to touch your eyes and wash your hands thoroughly afterwards.
- Be sure to read my section on picking mild jalapenos.
- Make at least one day in advance. This allows enough time for it to really firm up.
- If your cheese ball is difficult to shape try again after several hours of refrigeration and mold it while it is wrapped up.
- For best results remove the cheese ball 20 minutes prior to serving and roll in the reserved topping.
How do you choose mild jalapenos for Jalapeno Popper Cheese Ball Recipe?
With just a little understanding and patience you can pick jalapenos that are flavorful yet mild. Look for the young peppers that are smooth and green all over with no striations or blemishes. These young green peppers are more mild. Stay away from peppers with white lines, flecks and red ones as these peppers are older and much hotter. Take your time picking the peppers.
Other delicious appetizers you will love!
- Crispy Fried Green Beans with Sriracha Mayo
- Sweet Bacon Wrapped Chicken Bites
- Beer Battered Onion Rings with Dipping Sauce
- Mexican Shrimp Cocktail (Cóctel de Camarónes)
- Crockpot BBQ Beer Little Smokies
Jalapeno Popper Cheese Ball
Party worthy cheese ball filled with all of your favorite jalapeno popper flavors like crispy smoked bacon, zesty minced jalapenos, sharp cheddar, smooth cream cheese and sweet green onions
- Prep Time: 15 minutes
- Total Time: 15 minutes plus 24 hours chilling time
- Yield: 12 servings 1x
- Category: appetizer
- Method: mixer
- Cuisine: American
Ingredients
- 2 boxes (8 ounces) cream cheese slightly softened
- 2 tablespoons sour cream
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon fresh ground black pepper
- 2 cups shredded sharp cheddar cheese (reserve ½ cup)
- 10 slices crispy cooked bacon chopped (reserve half)
- 2 jalapenos minced (reserve half)
- ½ cup chopped green onions (reserve half)
Instructions
- Using a stand or hand mixer on medium speed beat your cream cheese, sour cream, garlic powder, onion powder and black pepper until smooth and creamy. Turn to low and mix in 1 1/2 cups of cheddar cheese, half of the chopped bacon, half of the minced jalapeno, and half of the chopped green onions. Combine your reserved cheddar, bacon, jalapenos and green onions in a small zipper storage bag and store in the refrigerator.
- Lay out a large piece of plastic wrap on a counter top. Spoon the cheese into a ball shape and bring up the sides of the plastic wrap to cover the cheese ball. Utilize the wrapping process to help shape the cheese into a ball. Refrigerate the cheese ball overnight.
- Remove the cheese ball about 20 minutes prior to serving. Spread your reserved cheddar, bacon, jalapenos and green onions on a cutting board or large plate. Unwrap the ball and roll in the reserved toppings.
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