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Jalapeno Popper Cheese Ball

Jalapeno popper cheese ball combines cream cheese, sharp cheddar, bacon, and fresh jalapenos in a chilled appetizer coated with chopped pecans. Shape it ahead and roll it in the crunchy coating just before serving.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the cheese ball
  • 4 bacon slices
  • 1 block (8 oz) cream cheese softened
  • 2 cups sharp cheddar cheese shredded
  • 2 jalapenos seeded and finely chopped
  • 2 scallions thinly sliced
  • 1 tsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
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 for 8 to 10 minutes, turning as needed, until crisp; drain on paper towels, cool, and crumble.
  2. Mix the cream cheese, cheddar, jalapenos, scallions, Worcestershire sauce, garlic powder, black pepper, and crumbled bacon in a bowl until evenly combined.
  3. Shape the mixture into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, until firm.
Coat and serve
  1. Unwrap the cheese ball and roll it in the pecans until coated; serve chilled.

Notes

For the cleanest coating, chill the cheese ball until firm before rolling it in the pecans. Store covered in the refrigerator for 3–4 days; freezing is not recommended. For a nut-free option, use finely chopped toasted pepitas instead of pecans.