Jalapeño Popper Cheese Ball (Easy Make-Ahead Appetizer)
This festive and flavor-packed cheese ball brings the addictive heat and creaminess of jalapeño poppers into a perfect party appetizer, coated in crunchy panko, bacon, and chives.
Equipment
- Large Mixing Bowl
- Electric Hand Mixer or Stand Mixer
- Plastic wrap
- Small Skillet (Optional, for toasting panko)
Ingredients
FOR THE CHEESE BALL
- 2 (8-ounce) blocks cream cheese completely softened to room temperature
- 2 cups shredded sharp cheddar cheese (or Pepper Jack) divided (1 1/2 cups for base, 1/2 cup for folding)
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise or sour cream
- 1/2 cup crispy cooked bacon, crumbled reserve 2 tablespoons for coating
- 1/4 cup finely diced jarred or canned jalapeños drained very well and patted dry
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt adjust based on saltiness of bacon
FOR THE COATING
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted optional, for toasting panko
- 1/4 cup fresh chives, finely chopped
- 2 tablespoons crispy bacon crumbles remaining reserved amount
Instructions
STEP 1: PREPARE THE CHEESE BASE
- Place the completely softened cream cheese, Parmesan cheese, and 1 1/2 cups of the shredded cheddar cheese into a large mixing bowl. Reserve the remaining 1/2 cup shredded cheddar for later.
- Add the mayonnaise (or sour cream), garlic powder, onion powder, salt, and pepper to the bowl.
- Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the mixture on medium speed until all ingredients are completely smooth, light, and fluffy, scraping down the sides of the bowl as needed. This usually takes 2 to 3 minutes.
STEP 2: FOLD IN THE FILLINGS
- Using a rubber spatula, gently fold the drained jalapeños, the 1/2 cup of crumbled bacon, and the remaining 1/2 cup of reserved shredded cheddar cheese into the cream cheese mixture. Mix just until the inclusions are evenly distributed throughout the cheese mixture. Avoid overmixing, as this can make the mixture too soft.
STEP 3: SHAPE AND CHILL THE BALL
- Lay a large sheet of plastic wrap on your counter surface. Spoon the entire cheese mixture onto the center of the plastic wrap. Use the plastic wrap to help you gather and shape the mixture into a uniform, tight sphere (a ball).
- Wrap the cheese ball tightly in the plastic wrap, ensuring there are no air pockets. Place the wrapped cheese ball in the refrigerator to chill and firm up for at least 2 hours, or preferably up to 4 hours.
STEP 4: PREPARE THE CRUNCHY COATING
- Optional Step for Extra Crunch: In a small skillet, melt 2 tablespoons of butter over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until they are golden brown and fragrant (about 3–5 minutes). Remove from heat and allow to cool completely. (If skipping this step, use plain raw panko.)
- In a shallow dish or pie plate, combine the cooled panko breadcrumbs, the chopped fresh chives, and the remaining 2 tablespoons of reserved crispy bacon crumbles. Mix the coating ingredients well.
STEP 5: COAT AND SERVE
- Remove the chilled cheese ball from the refrigerator and unwrap the plastic wrap.
- Place the firm cheese ball into the shallow dish containing the coating mixture. Gently roll the cheese ball, pressing the coating onto the surface firmly with your hands until the entire ball is evenly and thoroughly covered.
- The Jalapeño Popper Cheese Ball can be served immediately with sturdy crackers, toasted baguette slices, pretzel thins, or fresh vegetable sticks.
Notes
The chilling step is essential for shaping and coating the cheese ball; do not shorten the 2-hour minimum time. This cheese ball can be made up to 2 days ahead of time (store coated in the refrigerator, or coat just before serving).