Jalapeno Popper Cheese Ball

This easy and delicious Jalapeño Popper Cheese Ball is loaded with cream cheese, sharp cheddar cheese, jalapeno peppers, pecans, and BACON!

4.72 from 7 votes

Print Pin

Course: Savory Cheese Balls

Cuisine: American

Prep Time: 10

Additional Time: 1

Total Time: 1 10

Servings: servings

Author: Jennifer Stewart

16 ounces cream cheese softened
1 tablespoon sour cream
1 teaspoon garlic powder
1/2 teaspoon onion powder
8 ounces sharp cheddar cheese {roughly 2 cups} shredded, divided 1-1/2 cups + 1/2 cup for coating
3 jalapeno peppers ribbed, seeded, minced fine, divided 2 peppers + 1 pepper for coating
2 stalks green onions sliced, divided
6 slices cooked bacon chopped fine, divided 4 slices + 2 slices for coating
1/3 cup chopped pecans for coating
assorted crackers for serving

In a large bowl, beat the cream cheese until fluffy.
Add 1.5 cups shredded cheese, 2 minced jalapenoes, 1 stalk of sliced green onions, spices, and 4 slices of chopped bacon)
Mix to combine.
Form into a ball and wrap tightly in plastic wrap. Refrigerate for at least 1 hour and firm up.
When ready to serve, make the coating by mixing the reserved cheese, jalapeno pepper, sliced green onion, chopped bacon, and chopped pecans.
Unwrap the cheese ball and roll in the coating to completely cover.
Set on serving platter and surround it with crackers for serving.
Enjoy!

Soften cream cheese for at least 30 minutes at room temperature for smoother mixing
Grate your own cheese as the pre-shredded cheese has an anti-caking agent that keeps it from sticking to the cheese ball
Place the cheese ball in the bowl of coating and then spoon the cheese mixture over the top and press in as you turn the ball. This is a less messy way of coating in my opinion.
Make mini cheese balls for individual servings!
Serve this with pork rinds for a low carb option.