Jalapeño Popper Cheese Ball Recipe
Make this easy Jalapeño Popper Cheese Ball Recipe for your next party or gathering, and watch it disappear fast! This is a great make ahead appetizer!
Servings 8
Calories 207kcal
Ingredients
- 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 jalapeño (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 jalapeño (diced), 1/2 cup cooked and crumbled bacon and ¼ cup cilantro
- Form the mixture into a ball and wrap in plastic wrap and refrigerate for an hour.
- Remove from fridge and roll in the toasted panko and almonds.
- Wrap and refrigerate until needed. Serve with crackers.
Video
Notes
- Soften the cream cheese before mixing so everything combines smoothly.
- Use freshly grated cheddar for the best flavor and texture.
- Cook the bacon until crisp so it adds crunch instead of getting lost in the cheese.
- Chill the cheese ball for at least 1 hour so it firms up and the flavors come together.
- Taste the mixture before shaping and adjust the salt or jalapeno if needed.
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
