Jalapeno Popper Cheese Ball Recipe (with Video)

Make this easy Jalapeno Popper Cheese Ball recipe for your next party or gathering, and watch it disappear fast! This is a great make-ahead appetizer! 

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Update: This was originally posted in 2018, and has been updated to improve reader experience, and now includes video!

We LOVE jalapeno poppers, so I decided to create this cheese ball to resemble those! It’s bacon, jalapenos, cream cheese, cheddar cheese, bacon… I mean…

Obviously, there’s salt, pepper, and a few other spices in it too – but man, it’s so easy to make (and needs zero oven time). Perfect when you’re craving these flavors, and SUPER easy to make ahead and bring out when needed.

I love to have this cheese ball hanging out in the fridge ready for whenever the mood strikes. It’s a wonderful party appetizers, and never lasts long – it is devoured fast!

I also make a DELICIOUS ham and pineapple cheese ball, if you are looking for an alternative!

Cheese Ball Recipe ingredients:

The full list of ingredients and quantities is found in the printable recipe card below. 

• Panko Breadcrumbs – Japanese breadcrumbs, known for their crispy crunchy texture when cooked!
• Almonds – finely chopped
• Cream Cheese – this is easier to work with if it’s softened a little. You can use low fat, or fat-free if that floats your boat.
• Cheese – I use freshly grated sharp cheddar.
• Onion Powder
• Garlic Powder – fresh garlic is a great sub, if you wish!
• Ground Cumin – Rich and earthy, and perfect for deepening the flavor
• Salt
• Jalapeno – deseeded and chopped finely (leave in some seeds if you love heat)
• Bacon – cooked until crisp, then crumbled.
• Cilantro

How to make a Cheese Ball

Finely chop the almonds.

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.

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 cheese mixture into a ball and wrap in plastic wrap.

Refrigerate for an hour.

Remove from the fridge and roll in the toasted panko and almonds.

Refrigerate until needed.

Remove from the fridge about 15 minutes before serving, so it’s somewhere between room temperature and super chilled (you want it to be easy to scoop!!)

Serve with crackers.

Devour.

Want more appetizer recipes?

• Baked Southwestern Egg Rolls. Sweet corn, black beans, spinach, and cilantro. These are as tasty as they sound!
• Chicken Taquitos. Baked in the oven, not fried – easy to make, super delicious, and freezer friendly.
• Ham & Cheese Savory Palmiers. Easy to make, and fast to disappear, these Savory Palmiers will be the star of any table!

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5 from 16 votes

Jalapeno Popper Cheese Ball Recipe

Author Kylee Ayotte

Servings 8

Prep Time: 5 minutes mins

Cook Time: 3 minutes mins

Chilling time 2 hours hrs

Total Time: 8 minutes mins

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Make this easy Jalapeno Popper Cheese Ball Recipe for your next party or gathering, and watch it disappear fast! This is a great make ahead appetizer!

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Ingredients

 

1x2x3x

• ▢ ½ cup almonds
• ▢ ½ cup panko breadcrumbs
• ▢ 8 ounces softened cream cheese
• ▢ 1 1/2 cup shredded sharp cheddar cheese
• ▢ ½ teaspoons onion powder
• ▢ ½ teaspoons garlic powder
• ▢ ½ teaspoons ground cumin
• ▢ ¼ teaspoons salt
• ▢ 1 large jalapeno (diced)
• ▢ 1/2 cup cooked and crumbled bacon
• ▢ ¼ cup cilantro fresh , minced

To serve

• ▢ crackers you choose!

Instructions

FOR THE NUT COATING

• Finely chop ½ cup almonds.
• In a large non-stick skillet, toast ½ cup panko breadcrumbs and ½ cup 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 8 ounces softened cream cheese, 1 1/2 cup shredded sharp cheddar cheese, ½ teaspoons onion powder, ½ teaspoons garlic powder, ½ teaspoons ground cumin and ¼ teaspoons salt.
• Fold in 1 large jalapeno (diced), 1/2 cup cooked and crumbled bacon and ¼ cup 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.
• Refrigerate until needed. Serve with crackers.
• Devour.

Video

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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Nutrition

Calories: 207kcal | Carbohydrates: 4g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 335mg | Potassium: 67mg | Sugar: 1g | Vitamin A: 645IU | Vitamin C: 2.2mg | Calcium: 187mg | Iron: 0.5mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee