Jalapeño Popper Cheese Ball (Print version)
A creamy, bacon-loaded jalapeño popper cheese ball with pickled and fresh peppers. Ready in 20 minutes of active time, plus chilling.
# Ingredients:
For the cheese ball
01 -
16 oz (450 g) cream cheese, softened
02 -
2 cups (200 g) sharp cheddar cheese, freshly shredded
03 -
1/2 cup pickled jalapeños, drained and diced
04 -
2 fresh jalapeños, seeded and minced
05 -
1/4 cup green onions, thinly sliced
06 -
1/2 teaspoon garlic powder
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
4 slices bacon, cooked crisp and crumbled
For the coating
10 -
2 slices bacon, cooked crisp and crumbled
11 -
1/3 cup panko breadcrumbs
12 -
2 tablespoons fresh parsley, chopped
13 -
2 tablespoons green onions, thinly sliced
# Instructions:
01 -
Fry the bacon in a skillet over medium heat until deeply golden and crisp, then drain on a paper towel and crumble. Reserve about 1 teaspoon of bacon fat in the pan.
02 -
Beat the softened cream cheese, cheddar, half the bacon, pickled jalapeños, fresh jalapeños, green onions, garlic powder, salt, and pepper in a large bowl until evenly combined.
03 -
Scrape the mixture onto a large sheet of plastic wrap. Gather the plastic around it and twist the ends to form a tight ball. Refrigerate for at least 1 hour until firm enough to coat.
04 -
Add the panko to the reserved bacon fat and cook over medium heat for 1 to 2 minutes, stirring, until golden brown. Let cool completely.
05 -
Spread the remaining bacon, cooled panko, parsley, and extra green onions on a plate. Unwrap the chilled cheese ball and roll it in the mixture, pressing gently so the coating sticks all over.
06 -
Let the cheese ball sit at room temperature for 10 to 15 minutes so the center softens slightly and the flavors meld. Serve with crackers, pretzels, or veggie sticks.
# Good to know:
01 -
Best served within 2 hours of removing from the refrigerator.