Best Jalapeno Cheese Ball Recipes

RANDY'S EASY JALAPENO CHEESE BALL

Steps:

• Combine cream cheese, jalapeno peppers, Cheddar cheese, and 1/4 cup walnuts in a bowl; mix well. Divide cheese mixture in half and shape into balls or logs.
• Roll balls in remaining 2 cups walnuts until well coated. Cover and refrigerate cheese balls until firm, 3 hours to overnight.

BACON JALAPEñO CHEESE BALL RECIPE - (4.2/5)

Steps:

• Cook the bacon in a large skillet set over medium heat until crispy. Transfer to a paper towel-lined plate. Allow to cool slightly, then crumble and divide in half. While the bacon is cooking, preheat oven to 350°F. Spread the pecans on a baking sheet and toast for 5 to 7 minutes, or until fragrant. In a medium bowl, stir together the cream cheese, cheddar cheese, parsley, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the minced jalapeños, and half of the crumbled bacon until well combined. Season the mixture to taste with salt. On a large plate, stir the toasted pecans, remaining minced jalapeños and remaining half of the crumbled bacon together until evenly distributed. Shape the cream cheese mixture into a ball (the mixture will be sticky, I found it easiest to shape if I just barely wet my hands first). Roll the ball in the pecan mixture until coated on all sides. Cover the ball and refrigerate for at least an hour before serving.

JALAPENO POPPER CHEESE BALL

Steps:

• Combine cream cheese, cranberries, green onion, and jalapeno pepper in a bowl and mix well. Form into a ball and chill for at least 2 hours before serving.

CREAMY JALAPEñO PINECONE CHEESE BALL

Steps:

• Process first 3 ingredients in food processor until blended. Stir in pepper.
• Shape into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.
• Refrigerate 2 hours.

JALAPENO CRANBERRY CHEESE BALL

Steps:

• 1. Cook the cranberries in 1/2 cup of water in microwave for 1 minute, drain and cool.
• 2. In a mixing bowl, beat cream cheese, orange juice concentrate, zest and cinnamon on medium speed until fluffy. Add chopped cranberries, jalapeno, and walnuts. Stir into cheese mixture. Chill. Shape into a ball.
• 3. Serve with favorite crackers.

JALAPENO POPPER CHEESE BALL

Steps:

• 1. Using a stand or hand mixer on medium speed beat your cream cheese, sour cream, garlic powder, onion powder and black pepper until smooth and creamy. Turn to low and mix in 1 1/2 cups of cheddar cheese, half of the chopped bacon, half of the minced jalapeno, and half of the chopped green onions. Combine your reserved cheddar, bacon, jalapenos and green onions in a small zipper storage bag and store in the refrigerator.
• 2. Lay out a large piece of plastic wrap on a counter top. Spoon the cheese into a ball shape and bring up the sides of the plastic wrap to cover the cheese ball. Utilize the wrapping process to help shape the cheese into a ball. Refrigerate the cheese ball overnight.
• 3. Remove the cheese ball about 20 minutes prior to serving. Spread your reserved cheddar, bacon, jalapenos and green onions on a cutting board or large plate. Unwrap the ball and roll in the reserved toppings.

BACON JALAPENO CHEESE BALL

Steps:

• 1. In small dish ... combine reserved bacon bits, chives and finely chopped pecans (finely chopped walnuts can be substituted) ... set aside for final outer coating.
• 2. ... In medium size bowl combine softened cream cheese with miracle whip , lemon juice, garlic powder, cayenne, worcestershire ... mix until well blended ... add remaining ingredients ( bacon bits, shredded cheddar cheese, cilantro, diced jalapeno) ... mix with fork or hand (hand is better) until all ingredients are well blended together.
• 3. Remove cheese ball mixture from bowl and place on sheet of waxed paper ... form well rounded ball ... sprinkle or roll cheese ball with reserved ingredients .. pat gently to secure outer coating ingredients.
• 4. Return to refrigerator for several hours. (gently cover cheese ball with saran wrap)
• 5. Before serving set cheese ball out for at least 20-30 minutes. Serve with favorite party crackers.
• 6. Note: cheese ball mixture can be divided in half , making 2 smaller cheese balls.

BACON-JALAPENO CHEESE BALL

Steps:

• Preheat oven to 350 F. Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Cook the bacon in a large skillet set over medium heat until crispy. Transfer to a paper towel-lined plate. Allow to cool slightly, then crumble and divide in half. In a medium bowl, stir together the cream cheese, cheddar cheese, parsley, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the minced jalapeños, and half of the crumbled bacon until well combined. Season the mixture to taste with salt. On a large plate, stir the toasted pecans, remaining minced jalapeños, cilantro and bacon together. Moisten your hands slightly and shape the cream cheese mixture into a ball Roll. Then the ball in the pecan mixture until well coated. Cover the ball with plastic wrap and refrigerate for at least an hour before serving.

JALAPENO CHEESE BALL

Steps:

• Put cheese, onion, garlic,& peppers in food processor.
• Process until grated and combined.
• Transfer to bowl, and mix in mayonnaise (if needed, can add a little more mayonnaise). Chill until firm.
• Shape into ball and roll in pecans or walnuts.
• Serve with assorted crackers.

JALAPEÑO BACON CHEESE BALL

Steps:

• In a medium bowl, stir together cream cheese, Cheddar cheese, half of the bacon, half of the jalapenos, garlic, Worcestershire sauce and ground cumin until well combined.
• On a large plate, stir together the remaining bacon, the remaining jalapenos and toasted pecans until evenly combined. Shape the cream cheese mixture into a ball. Roll the ball in the pecan mixture until coated on all sides.
• Wrap cheese ball in plastic wrap and refrigerate for at least an hour before serving. Serve with your favorite crackers. Leftovers should be wrapped tightly and can be refrigerated for up to 3 days.

TEX-MEX JALAPENO CHEESE BALL

Steps:

• Beat first 3 ingredients in medium bowl with mixer until blended.
• Add onions, peppers, cumin and 1/4 cup cilantro; mix well. Shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
• Roll in remaining cilantro until evenly coated.