A spicy take on a traditional party appetizer, this Jalapeño Popper Cheese Ball will stand out at your next potluck!
Nothing says it’s a party in the summertime like a plate of hot jalapeño poppers. Something about a hot day in July makes me crave that extra bit of sweat on my brow that comes from eating an entire jalapeño.
Legend has it that jalapeño poppers were a delicious rendition of a traditional chile relleno, which is a poblano pepper stuffed with melted Mexican cheese and lightly fried in an egg batter. Some genius swapped the poblano for a jalapeño, substituted cream cheese, battered it, and threw it in the deep fryer. By 1972, the jalapeño popper appeared on a Texan menu, listed as an Armadillo Egg. Since then, variations have appeared, including my favorite: a cheddar- and cream cheese-stuffed jalapeño with bacon wrapped around it, slowly grilled to perfection. Be still, my heart. I could eat a plate of them by myself.
The creamy goodness of the classic jalapeño popper remains intact in this amazing jalapeño popper cheese ball, with all the core ingredients (plus bacon). The bites of bacon give a smoky counterpoint to the mild cheese, and the green onions give an essential pop of fresh flavor in every bite. Perhaps the best thing about making a cheese ball instead of actual jalapeño poppers is that it skips the hardest parts—stuffing a small pepper with cheese, wrapping it with bacon, and battering and frying it—and all you have to do is some chopping, shredding, and mixing. It’s a clear winner among different flavors of cheese balls, so this recipe is worth bringing to your next potluck or cookout!
Is This Jalapeño Popper Cheese Ball Healthy?
This jalapeño popper cheese ball is a rich and indulgent appetizer, composed mostly of cream cheese, sharp cheddar, and bacon. This combination results in a dish high in fat—particularly saturated fat from the cheeses and bacon. It does provide a moderate amount of protein from those ingredients. This recipe is low in carbohydrates, but it doesn’t offer significant amounts of fiber. The inclusion of jalapeños and green onions adds some vitamin A and a touch of vitamin C, though. Overall, this cheese ball is best enjoyed occasionally as a treat. Add some fiber by serving it with whole-wheat crackers or raw vegetables.
This recipe is gluten-free and keto-friendly. You can make it vegetarian-friendly by using plant-based bacon.
How To Pick Your Own Spice Level
I’m one of those people who loves a nice spice level, but I am not a fan of painfully spicy food. This cheese ball is mostly cheese, so you’d think two jalapeños wouldn’t overwhelm the dish, but that actually will depend on the particular peppers you’ve chosen.
The spice level of jalapeños varies wildly with each individual pepper and can range from 2,000 to 8,000 units on the Scoville heat scale. (For context, Scoville rates a classic red bell pepper at 0 units and the Carolina Reaper at an ear-steaming 1.6 million units, on average.)
If you don’t want super spicy peppers, you can try to choose fully green jalapeños instead of red-tinted ones. But in my experience, it’s best to buy more peppers than you need and do a taste test of each one. Some peppers don’t look super hot, but they are. If you end up with a batch of very hot peppers, you can remove the seeds and membranes for a less spicy cheese ball. Or, you can simply use less jalapeño and mix in some chopped bell peppers.
How Do I Store Leftovers?
The leftover cheese ball will stay good in the fridge, wrapped in plastic wrap, for 3-4 days. I don’t recommend freezing the cheese ball because of the fresh peppers and onions rolled up inside. They’ll get soggy when you thaw it out.
Serving Suggestions
Serve this cheese ball with crackers, carrots, celery, chips, pretzels, apples, pork rinds, or anything that would give a nice crunch. For ideas to serve alongside the cheese ball, a Cabbage Salad would be a refreshing and light accompaniment. However, if you’re in full party mode, and if you’ve already pulled out the tortilla chips for the cheese ball, nothing beats The Best Guacamole Ever. I’d also serve these Bacon-Wrapped Pineapple Bites With Sweet-And-Sour Sauce alongside my cheese ball to add to a big spread of appetizers.
For other twists on the original jalapeño popper, check out FFF’s plethora of creative versions, including Air-Fryer Jalapeño Poppers, Jalapeño Popper Chicken With Quinoa Crust, and Cheesy Buffalo Chicken Potato Poppers With Avocado Ranch Dip.
Ingredients
- 16 ounces cream cheese softened
- 1 cup sharp cheddar cheese shredded
- ½ cup bacon cooked and crumbled
- 2 jalapeños finely chopped
- ¼ cup green onions chopped
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, stir the cream cheese until it becomes smooth. Add cheddar cheese, bacon, jalapeños, green onions, garlic powder, salt, and pepper. Combine thoroughly.
- Lay a piece of plastic wrap on a flat surface. Place the cheese mixture in the center and use the wrap to form it into a ball. Refrigerate for at least 1 hour to allow it to firm up.
- Before serving, roll the cheese ball in additional chopped bacon, jalapeños, and green onions for an extra layer of flavor and texture. Serve with veggies, crackers, or chips.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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