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Jalapeno Popper Cheese Ball

Jalapeno popper cheese ball combines bacon, sharp cheddar, and cream cheese in a creamy, savory appetizer rolled in pecans and crisp bacon. Chill the mixture until firm, then shape and coat it just before serving.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling 1 hour
Total Time 1 hour 27 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

For the cheese ball
  • 8 slices bacon
  • 2 package (8 oz) cream cheese softened
  • 2 cups shredded sharp cheddar cheese
  • 2 jalapenos seeded and finely chopped
  • 2 green onions thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 0.5 teaspoon garlic powder
For the coating
  • 0.5 cup pecans finely chopped

Equipment

  • 1 skillet

Method
 

Make the cheese ball
  1. Cook the bacon in a skillet over medium heat until crisp, 8 to 12 minutes.
  2. Drain the bacon on paper towels.
  3. Let the bacon cool, then finely chop it.
  4. Set aside 1/4 cup of the chopped bacon for the coating.
  5. In a medium bowl, mix the cream cheese, cheddar, jalapenos, green onions, Worcestershire sauce, garlic powder, and remaining bacon until evenly combined.
  6. Cover and refrigerate the mixture until firm enough to shape, at least 1 hour.
Coat and serve
  1. Shape the chilled mixture into a ball.
  2. Roll the ball in the pecans and reserved bacon until coated.
  3. Serve right away, or cover and refrigerate until serving.

Notes

For easier shaping, chill the mixture until it is firm. Store covered in the refrigerator for 3 to 4 days; freezing is not recommended. For a nut-free option, omit the pecans and use extra reserved bacon for the coating.