Print

Bacon Jalapeño Popper Cheese Balls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Bacon Jalapeño Popper Cheese Balls are bite-sized appetizers that pack a punch of flavor! With a creamy cheese base, crispy bacon, spicy jalapeños, and a crunchy coating, they’re perfect for parties, game days, or holiday gatherings.

Ingredients

Scale

For the cheese mixture:

  • 8 oz (225 g) cream cheese, softened
  • 1 cup (100 g) shredded cheddar cheese
  • 1/4 cup (60 g) sour cream
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons fresh jalapeños, finely diced (seeds removed for less heat)
  • 2 tablespoons green onions, finely chopped
  • 1 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and pepper, to taste

For the coating:

  • 1/2 cup (50 g) panko breadcrumbs, toasted
  • 2 slices bacon, cooked and crumbled
  • 2 tablespoons fresh parsley, finely chopped

Instructions

1. Make the cheese mixture

  1. In a large mixing bowl, beat the cream cheese, shredded cheddar, and sour cream together until smooth and creamy.
  2. Fold in the crumbled bacon, diced jalapeños, green onions, garlic powder, smoked paprika (if using), salt, and pepper. Mix until well combined.

2. Chill the mixture

  1. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until firm enough to handle.

3. Prepare the coating

  1. In a shallow bowl, combine the toasted panko breadcrumbs, crumbled bacon, and parsley. Mix well.

4. Form the cheese balls

  1. Scoop out small portions of the chilled cheese mixture (about 1 tablespoon each) and roll them into balls.
  2. Roll each cheese ball in the prepared coating mixture, pressing gently to ensure the coating sticks.

5. Chill and serve

  1. Arrange the cheese balls on a serving platter and refrigerate until ready to serve.
  2. Serve with crackers, pretzels, or fresh vegetables for dipping.

Notes

  • Heat level: For spicier cheese balls, leave some seeds in the jalapeños or add a pinch of cayenne pepper to the cheese mixture.
  • Storage: Store the cheese balls in an airtight container in the refrigerator for up to 3 days.
  • Make-ahead: Prepare the cheese balls and coating separately. Coat just before serving to maintain the crunch.
  • Toast the breadcrumbs: Toast the panko breadcrumbs in a dry skillet over medium heat for 3–5 minutes until golden brown. Let cool before using.

Find it online: https://ukfinda.com/bacon-jalapeno-popper-cheese-balls/