Jalapeno Cheese Ball

A cheese ball covered in chopped nuts and herbs is surrounded by round crackers on a platter.

This Jalapeño Cheese Ball combines cream cheese, sharp cheddar, fresh jalapeños, and crispy bacon into an easy, party ready appetizer with all the flavor of classic jalapeño poppers.

Course Appetizers/Party Foods

Cuisine American

Keyword Cheese ball, Jalapeno Cheese Ball

Prep Time 35

Chill time 2

Total Time 2 35

Servings

Calories 459kcal

Author Lisa O'Driscoll

Ingredients

For the Cheese Ball

16 ounces cream cheese softened
1 ½ cups shredded cheddar cheese
½ cup shredded pepper jack cheese
2 fresh jalapeños finely diced (remove seeds for less heat)
3 slices bacon cooked and finely chopped
2 green onions finely sliced
1 ½ teaspoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper optional, for extra heat
Salt and black pepper to taste

For the Coating (mix and match or use them all)

¾ cup finely chopped toasted pecans and almonds
⅓ cup shredded cheddar cheese
2 tablespoon chopped chives or green onion
1 slice Canadian or regular bacon cooked and finely chopped
pinch smoked paprika

Instructions

In a large bowl, beat the cream cheese until smooth. Add cheddar, pepper jack, jalapeños, bacon, green onions, Worcestershire, garlic powder, paprika, cayenne, salt, and pepper.
16 ounces cream cheese, 1 ½ cups shredded cheddar cheese, ½ cup shredded pepper jack cheese, 2 fresh jalapeños, 3 slices bacon, 2 green onions, 1 ½ teaspoon Worcestershire sauce, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, Salt and black pepper
Mix well until all the ingredients are combined well.
Place a large piece of plastic wrap on a countertop and scoop the cheese mixture into the center. Next, pull the sides of the plastic wrap around the mixture to form a ball.
Refrigerate the wrapped ball for at least one to two hours so the cheese ball chills and firms.
Place the coating ingredients on a large plate. Remove the cheese ball from the plastic wrap and roll the cheese ball in the coating until fully covered.
¾ cup finely chopped toasted pecans and almonds, ⅓ cup shredded cheddar cheese, 2 tablespoon chopped chives or green onion, 1 slice Canadian or regular bacon, pinch smoked paprika
Place the coated cheese ball back into the refrigerator for about half and hour to an hour before serving.

Notes

This will form one large ball or two smaller ones.
Bring the cream cheese close to room temperature before mixing. It blends smoother and prevents little chunks from forming.
I prefer to mix in the cheddar in last. It keeps the shreds from clumping and gives the cheese ball a more even texture.
If the mixture feels too soft after stirring, chill it for a few minutes before shaping. This gives the cheeses time to firm up naturally.
Set the cheese ball out for a few minutes before serving. A slight soften makes it easier to scoop with crackers or vegetables.
Wrap the cheese ball in plastic wrap and store it in the refrigerator for up to three days. The flavors stay fresh during this time, and the texture stays smooth and easy to scoop.
You can freeze the cheese ball for up to one month if needed. Wrap it tightly in plastic wrap and place it in a freezer safe bag. Thaw it in the refrigerator before serving. Keep in mind that the fresh jalapeños may soften a bit after thawing.

Nutrition