Jalapeño Popper Football Cheese Ball
User Reviews
5
Jalapeño Popper Football Cheese Ball
Description
This cheese ball combines softened cream cheese with shredded cheddar, diced pickled jalapeños, garlic powder, salt, and chopped green onion. After thoroughly mixing, the mixture is shaped by hand into a flattened football shape, taking care to compact the mixture for firm handling. Chilling in the refrigerator helps the ball firm further.
While chilling, bacon is cooked until crispy, chopped, and used to coat the exterior along with panko breadcrumbs. The process creates a crunchy, flavorful crust contrasting with the creamy, mildly spicy interior led by the jalapeños. Fresh parsley and extra fresh jalapeños may be added for garnish and extra flavor. The cheese ball can be served with various dippers such as pretzels, vegetables, crackers, and fruit slices.
Adjusting the amount of jalapeño peppers increases the spice level, and optional additions like hot sauce or red pepper flakes can further customize heat to preference. This recipe offers flexibility in substitution to accommodate dietary needs.
Ingredients
- 16 oz cream cheese softened
- 8 oz cheddar cheese sharp, grated/shredded
- 1/4-1/3 cup green onion divided, chopped
- ½ cup jalapeño peppers extra as desired, diced, pickled
- ½ tsp garlic powder
- pinch salt
- 3 lices Bacon
- ⅓ cup panko breadcrumbs
- 2-3 TBSP parsley fresh
- 2-3 jalapeño peppers approx. 1/4 cup finely chopped, fresh
- 1 lice mozzarella cheese or white cheddar cheese
Instructions
- In a medium bowl, combine softened cream cheese, cheddar, pickled jalapeño, garlic powder, salt and around 2-3 TBSP chopped green onion.
- Using a hand mixer or a fork and some elbow grease (my method of choice), mix well.
- Use a silicone spatula to scoop out the cheese mixture and shape into a ball with your hands.
- Place on a sheet of parchment paper or a cutting board and flatten the top of the ball, pinching and shaping it into a football. You'll want to press down on the middle and sort of pinch the sides while you press it into an edible football. I promise it's super duper easy, relive those play dough days and have fun with it!
- If cheese ball is too soft, cover with plastic and pop it in the fridge for 15-60 min. Mine was still firm yet soft enough to coat with toppings after 15 minutes so I went with it.
- While your cheese ball chills, chop the bacon into pieces and cook until crispy in a hot pan or skillet.
- Remove bacon from pan and wipe clean, leaving a teeny bit of the bacon grease behind. Add your panko and lightly toast it, stirring frequently for about a minute or two until golden.
- Remove the seeds, veins, and stem from your jalapeño and finely chop/mince.
- Sprinkle/cover your cheese ball with panko, the remaining green onion, parsley, fresh jalapeño, and bacon and press firmly into the cheeseball to coat.
- For the laces, snag a slice of mozzarella cheese (or any cheese really!) and use a sharp knife to cut it into thin slices. Cut one long slice for the center of the football and smaller slices for the laces. Place the long slice horizontally along the center of the football, then arrange the small slices horizontally on top. Again, super simple and you can basically use any cheese you'd like, if needed!
- Add all your favorite dippers from the list above and dig in!
- Leftovers taste deeeeeelicious spread on pretty much everything in sight the following day, especially buttery whole grain ritz crackers!
- Enjoy!
Notes
- If cream cheese is too firm, soften quickly by microwaving for 30 seconds on high.
- Adjust jalapeño quantity to control spice level, adding hot sauce or red pepper flakes for more heat if desired.
- Parsley garnish is optional and can be omitted if unavailable.
- This cheese ball pairs well with a variety of dippers including pretzels, fresh vegetables, apple slices, and crackers.
- For dietary modifications, consider gluten-free or vegetarian ingredient swaps as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30servings
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 26mg | 9% |
| Sodium | 153mg | 6% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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