Jalapeno Popper Cheese Ball

allforyouu4 weeks ago

0 28 2 minutes read

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.
Lay out a large piece of plastic wrap on a countertop. 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.
Remove the cheese ball about 20 minutes before 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.

Plan ahead and slightly soften your cream cheese. You want it soft enough to blend but not so soft that it is difficult to form your cheese ball.
Use good quality cheddar cheese and grate it yourself. It has a much better flavor than the pre-shredded cheese.
Remove the stems, seeds, and veins from your jalapeno using plastic gloves. Or, at the very least, be careful not to touch your eyes and wash your hands thoroughly afterward.
Be sure to read my section on picking mild jalapenos.
Make it at least one day in advance. This allows enough time for it to really firm up.
If your cheese ball is difficult to shape, try again after several hours of refrigeration and mold it while it is wrapped up.
Remove the cheese ball 20 minutes before serving and roll in the reserved topping for best results.

allforyouu4 weeks ago

0 28 2 minutes read