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Jalapeno Popper Cheese Ball Recipe

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4.4 from 26 reviews

  • Author: admin
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Low Carb

Description

This Jalapeno Popper Cheese Ball is a creamy, spicy appetizer perfect for parties and gatherings. Made with cream cheese, sour cream, sharp cheddar, and fresh jalapenos, this cheese ball is coated with a flavorful mixture of jalapenos, cheddar, green onions, and pecans. Chilled to firm up and served with low-carb dippers, it’s a crowd-pleasing snack that combines creamy texture with a bold, zesty kick.

Ingredients

Scale

Cheese Ball Base

  • 16 ounces cream cheese, softened
  • 4 tablespoons sour cream
  • ½ teaspoon garlic powder
  • 2 large jalapeños, seeds and stems removed, finely chopped
  • 1 cup shredded sharp cheddar cheese
  • Salt and pepper, to taste

Coating Mix

  • 1 jalapeño, seeds and stems removed, finely chopped
  • ½ cup shredded cheddar cheese
  • 2 green onions, sliced thin
  • ⅓ cup pecans, finely chopped

Instructions

  1. Prepare the Cheese Ball Mixture: In a large mixing bowl, use a hand mixer to blend the softened cream cheese and sour cream until smooth and fluffy. This ensures a creamy base for your cheese ball.
  2. Add Flavorings: Add the garlic powder, finely chopped jalapeños, shredded sharp cheddar cheese, and season with salt and pepper. Mix thoroughly until all ingredients are well combined.
  3. Shape the Cheese Ball: Lay two long strips of plastic wrap on a flat surface in an ‘X’ shape. Spoon the cream cheese mixture into the center of the plastic wrap.
  4. Form the Ball: Bring up the edges of the plastic wrap, closing it around the cream cheese mixture, and twist the top to form a ball shape. Use your hands to tighten and mold the ball as needed for a smooth shape.
  5. Chill the Cheese Ball: Transfer the wrapped cheese ball to the refrigerator and chill for at least one hour. This step allows the cheese ball to firm up for easier coating and serving.
  6. Prepare the Coating: While the cheese ball is chilling, combine the finely chopped jalapeño, shredded cheddar cheese, sliced green onions, and finely chopped pecans in a small bowl.
  7. Spread the Coating: Spread the coating mixture evenly on a flat surface, like a baking sheet or parchment paper.
  8. Coat the Cheese Ball: Once chilled, remove the cheese ball from the plastic wrap and gently roll it in the coating mixture. Press the coating into any exposed areas to ensure it sticks well, covering the entire ball.
  9. Serve: Transfer the coated cheese ball to a serving platter. Serve with low-carb dippers such as celery sticks, bell pepper slices, or pork rinds for a delicious appetizer.

Notes

  • For less heat, use 1 jalapeño instead of 2 in the cheese ball mixture.
  • Substitute pecans with walnuts or almonds if preferred.
  • The cheese ball can be made a day ahead and stored tightly wrapped in the refrigerator.
  • Use low-carb vegetables or pork rinds as dippers to keep the recipe keto-friendly.
  • If you want a smoother texture, blend the jalapeños before mixing.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American

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Find it online: https://a-tale-of-two.com/jalapeno-popper-cheese-ball-recipe/