Jalapeno Cheese Ball

This Jalapeño Cheese Ball is the ultimate appetizer for any occasion and any time of year.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 10

Refrigeration 10

Total Time 30

Servings servings

Calories 221kcal

8 slices thick bacon
1 large jalapeno pepper, seeded and minced (divided) use 2-3 if you prefer more jalapenos
8 ounces cream cheese, softened
½ cup Mexican-blend cheese, finely shredded
½ teaspoon smoked paprika
½ teaspoon Mexican oregano
½ teaspoon chipotle powder
½ teaspoon garlic powder
sea salt and black pepper, to taste

Cook the bacon according to the package directions. (I like to cook bacon in the oven). Drain on paper towel. Chop or crumble. Transfer bacon to a large bowl, along with half the jalapeño pepper, and stir to combine. Set aside.
Combine the remaining jalapeño pepper, cream cheese, Mexican cheese, smoked paprika, Mexican oregano, chipotle powder, and garlic powder in a large bowl. Season with salt and black pepper, to taste, and stir vigorously to combine.
Shape the cheese mixture into a ball with your hands and transfer to a serving plate. Place in the refrigerator to firm up a bit, approximately 10 minutes. You can wrap the cheese ball in plastic wrap if you're not going to eat it immediately.
Remove cheese ball from refrigerator and gently roll in the bacon jalapeño mixture until thoroughly coated. Return to serving dish and serve immediately with sliced vegetables and/or crackers.

If you in a time pinch, you can use the pre-cooked bacon! Just heat it according to the package directions so that it will be crispy.

Serve with fresh veggies, chips, pretzels, and/or crackers. Store leftovers in the refrigerator for up to 3 days.

It's OK to let the cheese ball sit out, but for no more than 4 hours.

Keep any leftover cheese ball covered or wrapped in plastic wrap, and store it in the refrigerator for 2-3 days.