Jalapeno Popper Cheese Ball.
Cream cheese, sharp Cheddar, crispy bacon, and jalapeños packed into one ball that disappears in minutes
Cream cheese, sharp Cheddar, crispy bacon, and jalapeños packed into one ball that disappears in minutes
Ingredients
Ingredients
- FOR THE BASE CHEESE BALL:
- 2 packages of Philadelphia cream cheese, room temperature
- 2 Tablespoons sour cream
- 1 Tablespoon Casa M Spice Co® Chain Reaction®
- 1 Tablespoon Casa M Spice Co® Cattle Drive®
- 1-1/2 cup sharp Cheddar cheese, shredded
- 5 slices bacon, cooked until very crispy
- 2 jalapeno chiles, stemmed, seeded, cut into strips, then diced
- 1/2 cup scallions, green tops only, diced
- PULLING IT ALL TOGETHER:
- 1/2 cup sharp Cheddar cheese, shredded
- 5 slices bacon, cooked until very crispy
- 1 jalapeno chile, stemmed, seeded, cut into strips, then diced
- 1/2 cup scallions, green tops only, diced
Method
-
01
Cook bacon until crispy
12 minCook all 10 slices at once for base and topping.
-
02
Dice jalapenos and scallions
8 minPrepare all 3 jalapenos and 1 cup scallions for base and topping.
-
03
Mix cream cheese, seasonings, and sour cream
3 minUse hand mixer to distribute seasonings well.
-
04
Fold in bacon, jalapenos, scallions, and cheddar
3 minMix just to combine, avoid over-mixing.
-
05
Shape and wrap cheese ball in film
4 minForm one large or two small balls.
-
06
Refrigerate cheese ball at least 24 hours
1440 minAllows flavors to meld and proper chilling.
-
07
Roll chilled ball in topping mixture
4 minPress toppings to adhere well before plating.
From Mike's Notebook
Seed your jalapeños before dicing — the white membrane holds most of the heat.
Don't skip the 24-hour chill; flavors need time to set and the ball firms up properly.
Use only scallion greens for the base mix; whites go bitter when they sit overnight.