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Jalapeño Popper Cheese Ball

Jalapeño Popper Cheese Ball

Dina Driggs
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Prep Time 30 minutes
Course Appetizer
Cuisine American
Servings 12 People

Ingredients
  

  • 8 oz. Cream Cheese
  • 1/3 Cup Sour Cream
  • 2 Jalapeños
  • 1 Cup Sharp Cheddar Cheese
  • 1 1/2 Cup Mild Cheddar Cheese, divided
  • 3/4 Cup Bacon Crumbles, about 9 cooked slices
  • 1 tsp. Salt
  • 1/2 tsp. Pepper

Instructions
 

  • Cut the jalapeños in half and take out the ribs and seeds.
  • Chop the jalapeños into very small pieces.
  • Cook, drain and crumble the bacon into small pieces.
  • I purchased bacon already cooked and crumbled. I cooked it in the microwave for 3 minutes, drained it and patted it dry on paper towels.
  • Blend the cream cheese and sour cream until smooth.
  • Add one cup of the sharp and mild cheddar cheeses. Make sure to finely grate these on the small side of a box grater.
  • Mix in the salt and pepper, 1/2 cup bacon crumbles and half of the jalapeño pieces.
  • Beat until everything is smooth.
  • Place two pieces of plastic wrap on a surface in a criss cross pattern.
  • Spoon the mixture onto the plastic wrap. Bring up the sides and form into a ball. Refrigerate for two hours.
  • Place another piece of plastic wrap on a surface. Spread the rest of the mild cheddar cheese, the other half of the jalapeño pieces and the left over bacon crumbles.
  • Take the refrigerated cheese ball out of the plastic wrap and roll in the mixture above to coat it.
  • Serve the cheese ball at room temperature with crackers.
Keyword appetizer, chili, beans, cheese, pico de gallo, sour cream, appetizer, fingerfood, jalapeño, cream cheese, peppers, Bacon, Cream Cheese, Jalapeńo, Mild Cheddar, salt, Sharp Cheddar Cheese
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