It’s not a big surprise how much we like
jalapeño poppers in our house. We’ve made bacon wrapped jalapeño poppers and even a jalapeño popper chicken and rice casserole, but this recipe for this easy Bacon Jalapeño Popper Cheeseball takes the cake! It’s so easy to make with only 6 ingredients, and is ready in about 10 minutes.
My Mom’s cheeseball was always my favorite snack at any party we had when I was a kid. I remember her making it a lot because it was easy and cheap to make, and just a few ingredients went a long way to feed a lot of people. I got the idea for making this
Bacon Jalapeño Popper Cheeseball when I was making bacon wrapped jalapeño poppers for an appetizer during Thanksgiving football games.
What makes this
Bacon Jalapeño Popper Cheeseball so delicious is the roasted jalapeños. By roasting them, they get a little bit sweeter and the smokiness you get from roasting them compliments the smoky flavors of the bacon. The cheeses mellow out the spiciness of the jalapeños making it a kid-friendly appetizer. I think Anthony actually ate more of this cheeseball than DJ and I did. Whether you serve it with Ritz crackers like in the picture, triscuits or tortilla chips, this 10 minute cheeseball is a winner every time.
It makes a lot too, so if you have a small family or if you’re serving multiple other snacks you can divide the cheeseball in half, and save some for later on in the week. And on the other hand, if you have a lot of people to feed, double the recipe. The ingredients are relatively cheap – minus the bacon, but you can find that on sale all the time, and if you follow my
Monthly Menu Plans most of the ingredients for the recipes in my menus are exactly what you need to make the Bacon Jalapeño Popper Cheeseball.
1, 8 oz whipped cream cheese
1 tbsp sour cream
1 1/2 cups shredded Mexican cheese blend, divided
2 roasted jalapeños, finely minced
1/2, 12 oz pack bacon, diced
1 tbsp taco seasoning
In a large pan, cook bacon until very crispy. Remove from pan and let drain on a plate lined with paper towels. After bacon has cooled, crumble it up a little bit with your hands to make it look kind of like bacon bits.
Meanwhile, in the base of a food processor blend cream cheese, sour cream 1/4 cup shredded cheese, taco seasoning and 1 jalapeño until smooth and blended and it starts to clump together.
Transfer cheese mixture to a large bowl and stir in 1/2 of the crumbled bacon. Form into a ball.
In another small bowl, mix remaining cheese, jalapeño and bacon. Roll cheeseball in cheese and wrap in plastic wrap.
Place in the fridge for at least 30 minutes before serving. Serve with tortilla chips or your favorite crackers.
For the FREE printable version of this recipe, click the link below for a PDF version to add to your collection: