Jalapeño Popper Cheese Ball with Bacon and Cheddar

Jalapeño Popper Cheese Ball

This chilled jalapeño popper cheese ball has a creamy, spreadable center and a chunky coating of cheddar, crisp bacon, fresh jalapeño, and green onion. The same ingredients run through the center, so each serving gets more than just the coating.

Shape the mixture into one large ball and chill it until it holds its shape before adding the coating. Keep the exterior ingredients separate until near serving to help the bacon retain its texture. The cheese ball makes about 12 appetizer servings.

Ingredients for Jalapeño Popper Cheese Ball

• 2 (8-ounce) blocks full-fat cream cheese, softened (about 450g total)
• 1 1/2 cups freshly shredded sharp cheddar cheese, divided (about 170g)
• 2 medium fresh jalapeños, finely chopped and divided (about 40g)
• 6 slices bacon, cooked crisp, cooled, and crumbled, divided
• 3 medium green onions, finely sliced and divided (about 45g)
• 1 tablespoon sour cream (15g)
• 1/2 teaspoon garlic powder
• Sturdy savory crackers, for serving

Remove the jalapeño seeds and white membranes for a milder cheese ball. Pat the chopped peppers dry, especially those reserved for the coating.

How to Make Jalapeño Popper Cheese Ball

1. Cook the bacon: Cook in a skillet over medium heat for about 10 to 15 minutes, turning as needed, until browned and crisp. Work in batches if the skillet is crowded. Drain, cool completely, and crumble.
2. Reserve the coating: Set aside about one-third of the bacon crumbles, 1/2 cup cheddar, half the chopped jalapeño, and half the green onion. Keep these ingredients covered and separate in the refrigerator while the ball chills.
3. Mix the center: Stir or briefly beat the softened cream cheese, sour cream, and garlic powder until smooth. Fold in the remaining 1 cup cheddar, bacon, jalapeño, and green onion. The mixture should be thick, not pourable.
4. Shape and chill: Spoon the mixture onto a large piece of plastic wrap. Gather the wrap around it and press it into one compact, roughly round ball. Wrap tightly and refrigerate for about 2 hours. Check after about 1 hour, but do not coat the ball until it holds its shape when unwrapped; chill longer if needed.
5. Coat near serving: Combine the reserved cheddar, bacon, jalapeño, and green onion on a shallow plate. Unwrap the firm ball, then gently roll and press it into the coating. Press extra pieces into bare patches without flattening the ball.
6. Serve: Place the ball on a serving plate and arrange crackers around its base. Set out a small spreading knife so guests do not have to press crackers into the firm ball. Remove a small serving from the front to reveal the creamy, flecked center. If the cheese is too firm to spread, let it stand for about 10 to 15 minutes before serving.

Adjusting the Jalapeño Heat

Jalapeños vary in heat. Removing both the seeds and white membranes gives the cheese ball a milder starting point while keeping fresh pepper in the center and coating. For more heat, retain some membrane or stir a few dashes of hot sauce into the center before shaping.

Make-Ahead and Storage

To make the cheese ball a day ahead, refrigerate it tightly wrapped and uncoated. Keep the coating ingredients separate in the refrigerator, then add them near serving. Dry the reserved jalapeño again if it has released moisture.

Refrigerate leftovers tightly covered or in an airtight container for 3 to 4 days. The bacon and vegetables on the outside will soften during storage. Do not reheat the cheese ball.

A well-wrapped, uncoated ball can be frozen for up to 1 month, but thawing may make the cheese mixture grainy. Thaw it in the refrigerator and coat before serving; making it ahead in the refrigerator is preferable.

For a nut-coated alternative, try this classic cheese ball with pecans.

Nutrition

Approximate per serving, based on 12 servings of the cheese ball without crackers: 215 calories, 8g protein, 20g fat, and 3g carbohydrates. Approximate per 100g: 325 calories, 12g protein, 30g fat, and 4g carbohydrates. Values vary with the bacon and cheese used; crackers are excluded because serving amounts vary.