Jalapeño Popper Cheese Ball

Break away from the traditional cheese ball by making this jalapeño popper cheese ball using smoked cream cheese and ingredients to make bacon wrapped jalapeño poppers! This is my favorite way to make a cheese ball and I’ll walk you through the easy recipe!

Cheese Ball Ingredients

Here are the cheese ball ingredients needed for this recipe:

• Cream cheese – The basis for the jalapeno cheese ball; will be smoked
• Sour cream – adds a little bitter and creaminess to the recipe
• Jalapeño – provides a key element of flavor; remove seeds and membrane to take down to spice level
• Bacon – precooked bacon to add the crisp and savory flavor we all love
• Cheddar cheese – shredded and mixed throughout the cheese ball
• Almonds – sliced almonds provide texture for the outside of the smoked cheese ball
• Seasoning – a taco or fajita seasoning is ideal

Smoked Cheese Ball Video

Smoking the Cream Cheese

Preheat the grill to 250 degrees over indirect heat. A hard smoking wood such as oak or hickory is recommended. Depending on the grill, it can take between 10-30 minutes to bring grill up to 250 degrees. This will give us plenty of time to prep the cream cheese (and other ingredients for later use).

The main ingredient in this smoked cream cheese ball is, of course, the cream cheese itself. I prefer to use an 8 oz. brick of Philadelphia cream cheese because I think it has a better flavor than the generic brands. Score the top of the cream cheese with 1/4 inch deep cross cuts about an inch apart. Season the top with taco seasoning, fajita seasoning, or your favorite Mexican inspired rub.

Place scored and seasoned cream cheese on a baking sheet lined with foil and smoke for an hour. Remove from the grill and let rest about 10 minutes before proceeding to the next step.

Assembling the Jalapeño Popper Cheese Ball

Place smoked cream cheese in a small mixing bowl, along with 1/4 cup of sour cream. Also add in most of 3 strips of diced bacon and most of one diced jalapeño. I say “most of” because we’ll use a little of these ingredients to coat the outside of the smoked cheese ball later. With that said, also add most of 1/2 cup of shredded cheddar cheese. Mix ingredients well by hand.

Form the smoked cheese ball by rolling with both hands and creating a sphere shape. Remember when I said use “most of” diced bacon, jalapeño, and shredded cheddar cheese? Here’s where the remaining portions of these ingredients come in. Sprinkle them, along with 1/4 cup of sliced almonds, on a cutting board or large plate, making a 6 to 8 inch radius.

Roll the smoked cheese ball around in these ingredients until you get an even coating on the outside.

When to Serve the Jalapeño Cheese Ball

Most cheese ball recipes say to cover in plastic wrap and place in the refrigerator for at least an hour before serving. While you can always make this ahead of time and use this method, it is recommended to serve immediately. The reason I prefer this is because the jalapeño cheese ball will be softer and easier to dip into. Speaking of…

What to Serve with the Jalapeño Popper Cheese Ball

Crackers, pretzels, and vegetables (carrots, celery) are ideal for dipping into the jalapeño popper cheese ball. I also like corn chips, such Fritos Scoops, for dipping as the cheese ball will have a more firm texture than most dips. Slices of baguette or a crostini works great, too!

Other BBQ appetizers

Here are some other appetizers you can make using your grill and/or smoker!

Bacon Wrapped Jalapeño Poppers with Chorizo

Smoked Queso Dip

Philly Cheesesteak Dip

Chicken Bacon Ranch Hawaiian Sliders

Mexican Street Corn Dip (Elote Dip)

Smoked Chex Mix

The Cheese Ball Recipe!

Jalapeño Popper Cheese Ball

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Break away from the traditional cheese ball by using smoked cream cheese and ingredients to make bacon wrapped jalapeño poppers!

Print

Ingredients

• 8 oz. brick cream cheese
• 1 Tbsp. taco seasoning
• 1/4 Cup sour cream
• 3 strips bacon, diced
• 1 jalapeño, small diced
• 1/2 shredded cheddar cheese
• 1/4 Cup sliced almonds

Instructions

1. Preheat grill to 250 degrees over indirect heat with hickory wood.
2. Score brick of cream cheese and top with taco seasoning. Place on half sheet pan and put on grill to smoke for an hour. Remove and let rest 10 minutes.
3. In a small mixing bowl, add smoked cream cheese, sour cream, most of diced jalapeño, diced bacon, and shredded cheddar cheese. Mix ingredients together and roll into a ball.
4. On a cutting board, sprinkle remaining diced jalapeño, diced bacon, and shredded cheddar cheese. Add sliced almonds and spread ingredients around a 6 to 8 inch radius. Roll cheese ball around in ingredients to evenly coat the outside.
5. Either cover in plastic wrap and chill for at least an hour or serve immediately.

Notes

1. Serving the jalapeno cheese ball immediately will make it easier to scoop with crackers.
2. Cream cheese doesn't have to be smoked, but will add that extra layer of flavor.
3. Can be stored for up to five days when wrapped and stored in refrigerator.
4. For spicier cheese ball, add seeds from the jalapeno and mix in some pepper jack cheese.

Nutrition Information:

Yield: 8 Serving Size: 2 Tbsp
Amount Per Serving: Calories: 150Total Fat: 13gSaturated Fat: 6gCholesterol: 46mgSodium: 200mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 4g

NOTE: Nutrition information isn't always accurate.