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Jalapeño Popper Cheese Ball (Football Snack Board!)
5 from 2 votes

Jalapeño Popper Cheese Ball (Football Snack Board!)

This Jalapeño Popper Cheese Ball (err, football) is such a fun party appetizer and festive for game day! It’s SUPER easy to make, filled with cream cheese, green onions, bacon and of course some spicy jalapeños.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 10 people
Course: Appetizer
Cuisine: American

Ingredients

For the cheese ball:
  • 16 oz. cream cheese softened
  • 1 tsp. garlic powder or 1 garlic clove, minced
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup cheddar cheese sharp, shredded
  • 3 trips Bacon cooked and chopped (about 1/4 cup
  • 2-3 talks green onions chopped (about 1/4 cup
  • 2-3 small jalapeño seeded and diced finely (depending on how spicy you want it!
For the breadcrumb coating:
  • 1/2 cup breadcrumb Panko or Italian
  • 1 Tbsp. butter unsalted
  • 1 jalapeño seeded and finely diced
  • 1/4 cup parsley fresh, chopped
  • 1/4 cup green onions chopped
  • 1/4 cup Bacon cooked and chopped (~3 strips cooked
  • 1 string cheese for the laces on the football
Ideas for the snack board:
  • Fresh veggies: cucumber slices, or carrot sticks
  • Fresh veggies: mini Bell Pepper
  • Fresh veggies: baby carrot
  • Fresh veggies: celery
  • Fresh veggies: cherry tomato
  • Fresh fruit: grape slices, anything in season
  • Fresh fruit: Berry
  • Fresh fruit: apple
  • chicken wing boneless buffalo or your favorite
  • pretzel
  • chip
  • Cracker
  • mozzarella stick fun finger foods like
  • potato skin
  • corn dog

Instructions

    Cup of Yum
  1. In a large bowl, use a hand mixer to blend together the cream cheese, garlic powder, salt and pepper until smooth and blended.
  2. Use a rubber spatula or spoon to stir in the cheddar cheese, bacon, green onions and jalapeños. Stir until fully incorporated.
  3. Form the cheese into a ball and transfer to a small baking sheet (or small cutting board) lined with foil or parchment paper.
  4. Shape the cheese ball into a football shape. Flattening it out, and somewhat pinching the edges.
  5. Place in the fridge for 1-2 hours.
  6. In a small sauté pan over medium heat, melt the butter and toast the breadcrumbs for 3-5minutes, stirring occasionally so they don’t burn. Once browned, add to a small bowl and combined with the jalapeño, parsley, green onions and bacon.
  7. Remove cheese from the fridge and slightly press the breadcrumb mixture into the cheese so it sticks. Make sure the cheese is completely coated!
  8. For the football “laces” you can slice a mozzarella string cheese into strips and decorate on the cheese.
  9. Serve on a snack board with chips and crackers and all of your favorite football snack foods! (veggies, fresh fruits, dips, wings, potato skins, mozzarella sticks, etc.)

Notes

  • Store leftover cheese ball in the fridge, tightly wrapped in plastic wrap, for up to 1 week.
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  • Recipe inspired by Peas & Crayons.