A Jalapeno Popper Cheese Ball is the perfect party appetizer! It’s creamy with a little kick and crunch, and it’s majorly delicious and super easy to make!
This is a sponsored post written by me on behalf of Vigo Foods for IZEA Worldwide. All opinions are 100% mine.
With the holidays approaching, party appetizers are a must-have. We host an annual holiday party, and I am always testing new recipes to serve to our guests. I love making a classic cheese ball, but this year I decided to put a spin on it. Jalapeno Poppers are always such a hit that I decided to try out a Jalapeno Popper Cheese Ball, and it is majorly delicious and addictive! It takes hardly any hands-on time to make! You can freeze it for future use, and it’s so tasty and unique! This will be a party favorite for years to come!
A Jalapeno Popper Cheese Ball is simple to make and even more delicious. Make sure to use Vigo Italian Style Seasoned Bread Crumbs as they have 11 spices in their blend and they add texture and flavor to the appetizer. Vigo Bread Crumbs are made in their facility with bread picked up from commercial area bakeries where they process more than 30,000 lbs/day! I am hosting a GIVEAWAY from Vigo! One lucky winner will win a HUGE prize package including a ton of goodies (scroll all the way down for more information on this giveaway).
How to make a Jalapeno Popper Cheese Ball
*Scroll all the way down for full printable recipe and ingredient list*
- Get all of the ingredients together for the Jalapeno Popper Cheese Ball filling. Make sure the cream cheese is a bit softened. If it’s straight out of the fridge, remove it from the wrapper and place it in a microwave safe bowl. Cook for 30 seconds. In the bowl with the cream cheese, add shredded cheddar and pepper jack cheese, bacon, jalapeno, and the seasoning.
- Using a fork, potato masher, or pastry blender, mix all the ingredients thoroughly.
- Use a spatula to clean the sides of the bowl and push everything to the center of the bowl.
- Place a clean sheet of plastic wrap on the counter. Then, use the spatula to remove the cream cheese filling, and place it into the center of the plastic wrap. Loosely wrap the cream cheese mixture, and then form it into a ball (just do the best you can, it doesn’t have to be perfect). Wrap up tightly, then place in fridge for at least 2 hours.
TIP: I place the wrapped cheese ball into a bowl, then put in the fridge. It prevents the bottom of the cheese ball from getting too flat.
- Get all the ingredients for the crunchy coating together. Toast the nuts lightly, then chop and set aside.
- Using a baking sheet, add Vigo Italian Style Seasoned Bread Crumbs, bacon bits (or chopped bacon), pepper jack cheese, and jalapeños. Toss everything to combine.
- Once the cream cheese mixture has been refrigerated for at least 2 hours, remove it from the fridge and form into a better ball. This will be easier since the mixture is firmer at this point.
- Place the cheese ball at the end of the baking sheet and roll into the crumbs, pressing it down slightly to get the crumb mixture to stick into the ball. Repeat until the Jalapeno Popper Cheese Ball is completely coated.
- Serve the Jalapeno Popper Cheese Ball immediately with crackers and other dippers!
Can I make the Jalapeno Cheese Ball ahead of time?
Yes, absolutely!
- Make the cream cheese mixture, form into the ball, and place it in the fridge. This will keep in the fridge up to 5 days.
- Make the outside coating right before serving the Jalapeno Popper Cheese Ball, and coat the cheese ball up to a few hours before serving.
TIP: If you coat the cheese ball ahead of time, you risk letting the crunchy coating get soggy and that’s no good!
How to freeze a cheese ball:
- Make the cream cheese filling, form into a ball using plastic wrap, cover completely, wrapping tightly with a few layers of plastic wrap.
- Place the Jalapeno Popper Cheese Ball into a freezer safe bag (I like the gallon size); place into freezer.
- Will keep up to 6 months in the freezer.
- Remove and place in fridge the day before you’d like to serve the Jalapeno Popper Cheese Ball. Coat the cheese ball up to a few hours before serving.
Are you ready for a GIVEAWAY?!?!?! Vigo will be sending one lucky winner a fun prize package filled with tons of goodies! I just love Vigo products, which are available at your local supermarket or you can also Shop Vigo’s Online Store. For a chance to win, comment below and tell me your favorite recipe that includes bread crumbs. The winner will be selected at random. The gift box will be shipped directly to the winner from Vigo. Contest will run through December 16, 2018 11:59pm EST. Winner will be contacted through email and must respond within 24 hours with required information for package to be sent.
A Jalapeno Popper Cheese Ball is the perfect party appetizer! It's creamy with a little kick and crunch, and it's majorly delicious and super easy to make!
- 16 ounces cream cheese, softened (2 packs)
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded pepper jack cheese
- 2 TBS cooked bacon or bacon bits, chopped
- 2 small jalapenos, seeded and diced finely
- 2 stalks green onions or chives, chopped
- 1/4 tsp cumin
- 1/8 tsp black pepper
- 1/8 tsp salt
- 1/4 tsp garlic powder
- 1/3 cup chopped toasted nuts, cashews/almonds/walnuts/pine nuts will all work
- 1/3 cup Vigo Italian Style Seasoned Bread Crumbs
- 2 TBS bacon bits or chopped cooked bacon
- 1 small jalapeno, seeded and diced finely
- 2 TBS shredded pepper jack cheese, roughly chopped
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In a medium to large mixing bowl, add cream cheese, pepper jack cheese, cheddar cheese, bacon, jalapeno, green onions, and seasonings.
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Using a fork, potato masher, or pastry blender, mix all the ingredients thoroughly.
-
Use a spatula to scrape the sides of the bowl and push everything to the center of the bowl.
-
Place a clean sheet of plastic wrap on the counter, then use the spatula to remove the cream cheese filling, and place into the center of the plastic wrap. Loosely wrap the cream cheese mixture, and form into a ball (just do the best you can, it doesn't have to be perfect). Wrap up tightly, then place in fridge for at least 2 hours.
-
TIP: I place the wrapped cheese ball into a bowl, then put in the fridge. It prevents the bottom of the cheese ball from getting too flat.
-
Using a baking sheet, add nuts, Vigo Italian Style Seasoned Bread Crumbs, bacon bits (or chopped bacon), pepper jack cheese, and jalapeños. Toss everything to combine.
-
Once the cream cheese mixture has been refrigerated for at least 2 hours, remove from fridge and form into a better ball.
-
Place the cheese ball at the end of the baking sheet and roll into the crumbs, pressing it down slightly to get the crumb mixture to stick into the ball. Repeat until the ball is completely coated.
-
Serve immediately with crackers and other dippers!
Make ahead instructions:
- Make the cream cheese mixture, form into the ball, and place it in the fridge This will keep in the fridge up to 5 days.
- Make the outside coating right before serving the Jalapeno Popper Cheese Ball, and coat the cheese ball up to a few hours before serving.
- TIP: If you coat the cheese ball ahead of time, you risk letting the crunchy coating get soggy and that's no good!
How to freeze a cheese ball:
- Make the cream cheese filling, form into a ball using plastic wrap, and cover completely, wrapping tightly with a few layers of plastic wrap.
- Place ball into a freezer safe bag (I like the gallon size); place into freezer.
- Will keep up to 6 months in the freezer.
- Remove and place in fridge the day before you'd like to serve the Jalapeno Popper Cheese Ball. Coat the cheese ball up to a few hours before serving.
For more party recipe appetizers, see these delicious recipes on Domestic Superhero:
- Jalapeno Popper Cheese Bread is the perfect blend of spice and creaminess topped with crunchy bacon. This appetizer will not last long at your next party!
- Stuffed Spinach & Artichoke Cheese Bread has one secret ingredient that adds tang and creaminess that cannot be matched! This bread is INSANE!
- Pear Salad is a classic southern comfort food! Don’t knock it until you try it; with only four ingredients so you can whip it up in no time!
- Jalapeno Popper Bombs are filled with spicy jalapeños, cream cheese, pepper jack cheese, and then baked to golden perfection. They’re the perfect appetizer!
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nancy says
I like to make breaded veal or chicken cutlets 🙂
Andie Thueson says
I love jalapeno poppers so I am sure this cheeseball would be Ahhmazing!
Mayra Rodriguez says
I love the breaded jalapeno recipe
Julie Pollack says
I found a recipe this week for Cauliflower Parmesan and I think the Vigo breadcrumbs would be perfect for the recipe. Thanks for the cheese ball recipe. It looks great. Think I’ll make it for New Year’s Eve.
Allyson says
Wow that sounds so good- I need to try that!
JuliePollack says
Cauliflower Parmesan
Ingredients
• ½ cup all-purpose flour
• 4 large eggs, lightly beaten
• 3 cups panko or plain unseasoned bread crumbs
• Kosher salt, as needed
• Black pepper, as needed
• 1 medium head cauliflower, trimmed and cut into 2-inch florets
• ½ cup olive oil, for frying (more as needed)
• 5 cups Simple Tomato Sauce (see recipe)
• 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
• ½ pound fresh mozzarella, torn into bite-size pieces
Instructions
1. Heat the oven to 400 degrees. Place flour, eggs and panko into three wide, shallow bowls. Season each generously with salt and pepper. Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.
2. Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.
3. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.
4. Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
Allyson says
Thank you! Can’t wait to try it!
Jamielyn says
So easy and tons of flavor!
CATHERINE LEE says
This cheeseball looks so yummy, I want to devour it right now!
My favorite use for breadcrumbs so far is chicken or eggplant parmesan, but this cheeseball may surpass that!
Allyson says
YUM! I LOVE eggplant parm!
Ashley F says
Cheese balls are my favorite for bringing to parties! This one always disappears quickly 🙂
Kristyn says
These are the best!! So tasty & always a crowd pleaser! Love adding breadcrumbs to so many recipes, but my favorite is zucchini!
Allyson says
I love that too!
Natasha Kravchuk says
These make my mouth water thinking about how good they are. Perfect for parties and my only complaint is they disappear way to fast!
Deana Daniels says
Can’t wait to try this!!! My favorite thing to make with breadcrumbs? Fried pork cutlets, with some egg noodles and green beans on the side!
Allyson says
Oh I LOVE those ideas!
Amanda Batcher says
Tis the season for some awesome cheeseball recipes! Can’t wait to try this jalapeno popper twist!
Dorothy Reinhold says
‘Tis the season for cheese balls! One of my favorite party foods. Love the spice in this one.
Lincolnparkoven says
I’m most often reaching for breadcrumbs to use with my crab cakes. This cheese ball looks great, thanks, I’m going to try it!
Amy Fitzgerald says
This cheese all will make a great appetizer for my family Christmas!
My favorite recipe to use breadcrumbs would be baked macaroni and cheese.
Sabrina says
I love the bit of crunch that the breadcrumbs add to this!
Allyson says
It really adds a lot of flavor!
Katerina @ diethood .com says
Such an amazing recipe!! Full of incredible flavors!!
Toni says
This looks really delish! Perfect for holiday entertaining!
Samantha says
I love to use breadcrumbs to make chicken cutlets!
Stephanie says
I’m always using bread crumbs. For pan frying meats and to soak up juices in meatloaf are my most common uses.
Catrina says
My favorite thing to make with bread crumbs is fried chicken. This cheese ball looks amazingly tasty!
Kelly says
I love to use breadcrumbs on breaded pork chops
Catalina says
I am always ready for cheese. Such a great appetizer idea!
Abeer says
This is so delicious! Pass me the plate!
Karen C says
Mmm jalapeño cheese ball sound amazing
Jennifer says
Parmesan Chicken
April Foltz says
Stuffed mushrooms, chicken parm or fried green tomatoes!
Heather D. says
So, this looks incredible!! I use breadcrumbs on so many things. Last night it was Chicken Parmesan, I LOVE them on my baked Mac n Cheese, I use them on my cauliflower gratin, in meatballs, burgers, meatloaf. I love food with a few textures and seasoned breadcrumbs are awesome at adding crunch!!
Ann L says
I love using bread crumbs on many things but my favorite is to use them on homemade sweet potato fries.
Denise says
I just love using breadcrumbs to make meatballs!
Dana says
My SIL would love this recipe! They love everything jalapeno. I use breadcrumbs the most with meatballs but have started making a new recipe called koobideh kabob which has amazing flavors.
Tim says
My favorite is meatloaf. We usually add a little sausage to our meatloaf to give it a kick. We also make a pork tenderloin that is coated in breadcrumbs. The finished product almost looks too good to eat.
Tim says
Meatloaf would be my favorite recipe with bread crumbs, but we also make several different things that are coated in bread crumbs, like pork tenderloins.
Judy Snider says
This sounds wonderful!! Will try for the holidays!!
My favorite recipe is meatballs!!! Love a good meatball sub!
Sue Humphries says
Meatloaf . Also dressing.
Caroline Ochoa says
This looks so tasty. I’m definitely going to try this for the holidays. My favorite recipe for breadcrumbs is salmon cakes.
Heather says
Yum! I’m going to try this for my next potluck! I love to use breadcrumbs in meatloaf!
Beverly White says
My favorite thing to use breadcrumbs for is definitely stuffed mushrooms, with a crab filling. I can eat the whole batch myself! I love this recipe, thank you for sharing!