Go Back
Jalapeno Popper Cheese Ball

THE COPY-PASTE READY RECIPE FOR THE ULTIMATE JALAPEÑO POPPER CHEESE BALL

A spicy, creamy, and irresistible cheese ball loaded with crispy bacon, fresh jalapeños, and Monterey Jack cheese, coated in crunchy Panko and savory bacon crumbles. Perfect for parties, appetizers, and game day celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Cheese Base
  • 2 (8-ounce) packages full-fat cream cheese completely softened to room temperature
  • 1 cup Monterey Jack cheese finely shredded
For the Jalapeño Popper Filling
  • 8 slices thick-cut bacon cooked until very crispy, crumbled (reserve 2 tbsp for coating)
  • 3 medium fresh jalapeños stems, seeds, and membranes removed, very finely minced
  • 1/4 cup green onions finely sliced (white and light green parts only)
  • 1 teaspoon fresh garlic finely minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
For the Outer Coating/Garnish
  • 1/2 cup crispy Panko breadcrumbs
  • 2 tablespoons reserved crispy bacon crumbles
  • 1/4 cup fresh chives or fresh cilantro finely snipped (optional, for color)

Equipment

  • Mixing Bowl
  • Rubber spatula
  • Baking Sheet
  • Plastic Wrap

Method
 

Step 1: Preparing the Base Mixture
  1. Ensure the cream cheese is fully softened. Cook the 8 slices of bacon until very crispy. Finely crumble the bacon, reserving 2 tablespoons for the exterior coating.
  2. In a large mixing bowl, beat the softened cream cheese on medium-low speed until it is smooth, light, and completely uniform in texture (about 1 to 2 minutes).
  3. Add the 1 cup of shredded Monterey Jack cheese to the cream cheese base and mix thoroughly until just combined. Scrape down the sides of the bowl as needed.
Step 2: Integrating the Popper Flavors
  1. Gently fold the majority of the finely crumbled bacon (all but the reserved 2 tablespoons) into the cream cheese mixture.
  2. Add the minced jalapeños, fresh garlic, sliced green onions, kosher salt, and black pepper. Use a rubber spatula to fold the ingredients carefully until evenly distributed throughout the cheese mixture. Avoid overmixing.
Step 3: Forming and Chilling the Cheese Ball
  1. Lay out a large piece of plastic wrap. Scoop the entire mixture onto the center of the wrap. Using the plastic wrap as a guide, form the mixture into a tight, round sphere.
  2. Wrap the cheese ball tightly, pressing out any air, and place it on a plate. Refrigerate for a minimum of 4 hours (or overnight) to allow the flavors to meld and the ball to become firm enough to hold its shape.
Step 4: Finishing and Serving
  1. Prepare the coating: In a shallow dish, combine the 1/2 cup Panko breadcrumbs, the reserved 2 tablespoons of crispy bacon crumbles, and the optional snipped chives/cilantro. Stir well.
  2. Remove the firm cheese ball from the refrigerator and discard the plastic wrap. Roll the cheese ball firmly in the coating mixture, pressing gently to ensure the surface is completely covered and the coating adheres.
  3. Transfer to a serving platter. Allow the cheese ball to sit at room temperature for 15 to 20 minutes before serving to soften slightly. Serve immediately with sturdy crackers, crostini, or fresh vegetables.

Notes

Spice level variation: If you prefer less heat, use only 2 jalapeños. If you enjoy extreme heat, you can incorporate a small amount of the jalapeño seeds, or add a pinch of cayenne pepper to the mixture. Make ahead: This cheese ball can be prepared up to 5 days in advance. Store it tightly wrapped (without the final coating) in the refrigerator. Add the Panko/bacon coating just before serving.