Jalapeno Popper Cheese Ball
Jalapeno Popper Cheese Ball Recipe

Are you heading to a holiday gathering and need a quick and easy recipe to bring with you? Do you love the taste of jalapeno poppers, but because they have to be served hot, you can’t bring them to the party? Or are you just looking for a different recipe to try this year?

If that is the case, then this recipe is for you!

This is a different spin on the traditional cheese ball recipe that will remind you of those famous jalapeno popper appetizers. The flavor of the jalapenos are combined with green chiles to provide a combination of heat that everyone can enjoy. Mixed with a little hint of bacon, it allows for a perfect amount of smoky flavor when combined with the cream and Parmesan cheeses.

Jalapeno Popper Cheese Ball Recipe

INGREDIENTS:

2 (8 oz) blocks cream cheese
4 ounces – diced jalapenos, drained
1 (4 oz.) can diced green chilies, drained
¼ tsp. garlic salt
⅓ cup cooked and finely chopped bacon
¼ cup grated Parmesan Cheese
1 cup shredded cheddar cheese
½ cup panko bread crumbs
1 Tbsp. butter
1 Tbsp. parsley flakes

INSTRUCTIONS:

Jalapeno Popper Cheese Ball
Form mixture into a ball and refrigerate for at least 15 minutes.

1. In a large bowl, combine cream cheese, jalapeños, green chilies, garlic salt, bacon, Parmesan cheese and cheddar cheese.

2. Form mixture into a ball shape and chill for about 15 minutes in the fridge.

3. In the mean time, melt butter in a saucepan. Once melted add bread crumbs and parsley flakes. Toast lightly by stirring constantly until golden brown. Remove from heat and let cool completely.

4. Once bread crumbs have cooled and cheese ball has chilled, roll and cover the entire outside of cheese ball with toasted panko crumbs. * I find it easier to pat the bread crumbs on the mixture until covered. Cover and keep chilled in fridge until ready to serve.

Refrigerate any leftovers. Serve with crackers or celery sticks.

Enjoy!

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Mary and Jim

Jalapeno Popper Cheese Ball

Ingredients

  • 2 8 oz blocks cream cheese
  • 4 ounces - diced jalapenos drained
  • 1 4 oz. can diced green chilies, drained
  • ¼ tsp. garlic salt
  • cup cooked and finely chopped bacon
  • ¼ cup grated Parmesan Cheese
  • 1 cup shredded cheddar cheese
  • ½ cup panko bread crumbs
  • 1 Tbsp. butter
  • 1 Tbsp. parsley flakes

Instructions

  1. In a large bowl, combine cream cheese, jalapeños, green chilies, garlic salt, bacon, Parmesan cheese and cheddar cheese.
  2. Form mixture into a ball shape and chill for about 15 minutes in the fridge.
  3. In the mean time, melt butter in a saucepan. Once melted add bread crumbs and parsley flakes. Toast lightly by stirring constantly until golden brown. Remove from heat and let cool completely.
  4. Once bread crumbs have cooled and cheese ball has chilled, roll and cover the entire outside of cheese ball with toasted panko crumbs. * I find it easier to pat the bread crumbs on the mixture until covered.
  5. Cover and keep chilled in fridge until ready to serve.

Recipe Notes

Recipe courtesy of Old World Garden Farms

 

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