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A cheese ball coated in chopped red and green peppers and bacon sits on a decorative red plate, surrounded by a ring of round crackers.

Jalapeno Popper Cheese Ball Recipe

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This jalapeno popper cheese ball is loaded with cheddar jack, smoky bacon, tangy pickled jalapeños, and ranch seasoning. The cheese mixture is stirred together in minutes, chilled, then rolled in a crunchy bacon, panko, and fresh jalapeño coating. Serve it as a make-ahead cheese ball appetizer for parties or a game day centerpiece.
Course Appetizer
Cuisine American, Mexican
Keyword bacon, make ahead, spicy
Prep Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes
Servings 24
Calories 140
Author Gina Dickson

Ingredients

  • 16 ounces cream cheese softened to room temperature
  • 2/3 cup cheddar jack cheese finely shredded
  • 2/3 cup bacon cooked and crumbled
  • 1/4 cup pickled jalapeños chopped into small pieces
  • 1/4 cup panko bread crumbs
  • 1 packet dry ranch seasoning 1/4 cup
  • 1/4 cup sour cream

Cheese Ball Coating

  • 1/4 cup panko bread crumbs
  • 1 green onion sliced into small rings, white and green parts of the onion
  • 3 tablespoons jalapeños fresh, finely chopped
  • 1/3 cup cheddar jack cheese shredded
  • 1/3 cup bacon cooked and crumbled

Instructions

Make the Cheese Mixture

  • Combine the cream cheese, sour cream, ranch seasoning, cheddar jack cheese, bacon, pickled jalapeños, and panko bread crumbs in a large mixing bowl.
    16 ounces cream cheese, 2/3 cup cheddar jack cheese, 2/3 cup bacon, 1/4 cup pickled jalapeños, 1 packet dry ranch seasoning, 1/4 cup sour cream, 1/4 cup panko bread crumbs
    A white mixing bowl containing sour cream, shredded cheese, bread crumbs, chopped bacon, and chopped green chilies, arranged in separate piles on a white background.
  • Spoon the mixture onto a large piece of plastic wrap and wrap tightly, shaping it into a ball.
    A ball of dough wrapped in a plastic bag and sealed with a yellow clip sits on a dark wooden cutting board with a round hole, against a white background.
  • Refrigerate for 1 hour until slightly firm.

Finish the Cheese Ball

  • Add the panko bread crumbs to a shallow pie dish.
    1/4 cup panko bread crumbs
  • Unwrap the chilled cheese ball and roll it in the crumbs, pressing gently so they adhere.
    A ball of food, coated in breadcrumbs, sits in a white dish filled with more breadcrumbs on a white background.
  • Add the cheddar jack cheese, bacon, fresh jalapeños, and green onion to the pie dish. Roll the cheese ball again, pressing the coating evenly around the outside.
    3 tablespoons jalapeños, 1/3 cup cheddar jack cheese, 1/3 cup bacon, 1 green onion
    A round cheese ball coated with chopped red and green bell peppers and herbs, placed in a white dish on a white background.

Serve

  • Transfer the cheese ball to a serving plate.
  • Serve with crackers, pretzels, bread, or vegetables.

Notes

Storage
  • Room Temperature: Serve slightly chilled or at cool room temperature. Don’t leave it out for more than about 2 hours at a time; return it to the fridge between servings if needed.
  • Fridge: Store leftovers tightly wrapped or in an airtight container in the refrigerator for 3 to 4 days. For make-ahead, shape the ball and chill it without the coating for 1 to 2 days, then roll it in the topping right before serving.
  • Freezer: Freezing can make the texture a bit grainy, so only freeze if you need to. Freeze the cheeseball uncoated for up to 1 month, wrapped well, then thaw in the fridge and add the fresh coating before serving.

Nutrition

Serving: 1g | Calories: 140kcal | Carbohydrates: 3g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 277mg | Potassium: 62mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 369IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 0.2mg
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