Description
Delicious cheese balls filled with cream cheese, cheddar, and jalapeños, wrapped in a crunchy bacon coating.
Ingredients
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
- 2 tbsp sour cream
- 4 strips cooked bacon, crumbled
- 2 jalapeños, finely chopped (seeds and membranes removed)
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup crushed Ritz crackers or panko breadcrumbs
- ½ cup cooked bacon, crumbled (for coating)
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped chives
- Jalapeño slices, for garnish
- Extra parsley or chives, for garnish
- Crackers, tortilla chips, or fresh vegetable sticks, for serving
Instructions
- In a large bowl, combine the softened cream cheese, cheddar, pepper jack, sour cream, crumbled bacon, jalapeños, garlic, smoked paprika, salt, and black pepper. Mix until creamy.
- Scoop out a tablespoon-sized portion of the mixture and roll it into a ball. Repeat until all the mixture is shaped.
- In a separate bowl, combine the crushed crackers or panko, remaining crumbled bacon, parsley, and chives.
- Roll each cheese ball in the breadcrumb mixture until well coated.
- Garnish with jalapeño slices and fresh herbs. Serve warm with crackers, tortilla chips, or vegetable sticks.
Notes
Leftover cheese balls can be stored in an airtight container for up to 3-4 days. They can also be frozen for up to three months before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American