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Bacon Jalapeno Popper Cheese Balls

Bacon jalapeno popper cheese balls combine cream cheese, sharp cheddar, and finely chopped jalapeños in a crisp bacon-and-chive coating. Chill them until firm for an easy make-ahead appetizer served cold.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 1 hour
Total Time 1 hour 32 minutes
Servings: 16 servings
Course: Appetizer
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the cheese balls
  • 8 bacon slices
  • 2 block (8 oz) cream cheese softened
  • 2 cup shredded sharp cheddar cheese
  • 2 jalapeños medium, seeded and finely chopped
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
For the coating
  • 2 tbsp fresh chives finely chopped

Equipment

  • 1 12-inch skillet
  • 1 shallow dish

Method
 

Cook the bacon
  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, turning occasionally, until crisp.
  2. Drain the bacon on paper towels and cool it.
  3. Finely chop the bacon and divide it evenly into two portions.
Make the cheese balls
  1. In a large bowl, mix the cream cheese, cheddar, jalapeños, garlic powder, onion powder, and half of the bacon until evenly combined.
  2. Cover and refrigerate for 30 minutes, until firm enough to shape.
  3. Divide the mixture into 16 equal portions and roll each into a ball.
Coat and chill
  1. Combine the remaining bacon and chives in a shallow dish.
  2. Roll each cheese ball in the mixture, gently pressing it on to coat.
  3. Refrigerate for at least 30 minutes, until firm.
  4. Keep chilled until serving.

Notes

For an even coating, press the bacon and chives gently onto each ball. Store covered in the refrigerator for up to 3 days; freezing is not recommended because it can affect the texture. For a dairy-free swap, use dairy-free cream cheese and cheddar.