Print

Jalapeño Popper Football Cheese Ball

Print Recipe

A festive and shareable appetizer shaped like a football, featuring creamy jalapeño popper flavors, crispy bacon, and a cheddar coating.

Ingredients

  • 16 oz cream cheese, softened (2 blocks)
  • 1 1/2 cups shredded sharp cheddar, divided
  • 1 cup shredded pepper jack (or more cheddar)
  • 1/2 cup mayonnaise or ranch dressing
  • 3–4 slices cooked bacon, finely chopped (plus 6–8 strips for coating)
  • 2–3 fresh jalapeños, seeded and finely diced
  • 2 green onions, thinly sliced
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup crushed tortilla chips or panko (optional, for extra crunch on coating)
  • Sour cream or pipeable cream cheese (in a zip-top bag with corner snipped) for the “laces”

Instructions

  1. Prep the bacon: Fry or bake 6–8 slices of bacon until very crisp. Drain and chop finely. Reserve 3–4 tablespoons for filling; keep the rest for coating.
  2. Soften the cream cheese: Let the cream cheese come to room temperature for 20–30 minutes.
  3. Mix the base: In a large bowl, beat the cream cheese with mayonnaise (or ranch) until smooth. Stir in 1 cup shredded cheddar, pepper jack, garlic powder, smoked paprika, salt, and pepper.
  4. Fold in add-ins: Mix in chopped bacon, diced jalapeños, and green onions.
  5. Shape the ball: Spoon the mixture onto plastic wrap and shape into an oblong football. Chill for at least 1 hour.
  6. Prepare the coating: Combine crispy bacon, remaining cheddar, and crushed chips or panko on a plate.
  7. Coat the ball: Unwrap the ball and roll it in the coating mixture.
  8. Add laces: Fill a zip-top bag with sour cream or softened cream cheese, snip a corner, and pipe laces onto the ball.
  9. Serve with dippers: Place on a board and surround with crackers or vegetable sticks.

Notes

For milder heat, remove seeds and membranes from jalapeños, or use pickled jalapeños for tanginess.

Find it online: https://www.wholesomeeasy.com/jalapeno-popcorn-cheese-ball/