Description
This Jalapeno Popper Football Cheese Ball is a creamy, flavorful appetizer perfect for game day gatherings, shaped like a football and packed with crispy bacon, spicy jalapeños, and a crunchy pecan coating.
Ingredients
Scale
- 8 oz Cream Cheese
- 1 cup Cheddar Cheese
- 1 cup Monterey Jack Cheese
- 1/2 cup Pickled Jalapeños
- 1 Fresh Jalapeño
- 2 Green Onions
- 6 oz Bacon
- 1 tsp Garlic Powder
- 1 cup Pecans
Instructions
- Cut bacon into bite-sized pieces and fry over medium heat until brown and crispy, about 14-16 minutes. Transfer to a paper towel-lined plate to cool.
- In a bowl, mix together chopped pecans, fresh jalapeño, and half of the cooked bacon. Set aside for later.
- In a large bowl, combine softened cream cheese, cheddar cheese, Monterey Jack cheese, pickled jalapeños, green onion, garlic powder, and remaining bacon. Stir until everything is mixed.
- Roll the mixture into a ball and form it into a football shape on your serving tray.
- Sprinkle the pecan mixture over the cheese ball, pressing gently to adhere.
- Cut strips of leftover Monterey Jack cheese to create laces on top and press down slightly.
- Serve immediately with sturdy crackers or chips for dipping.
Notes
- Feel free to customize with different cheeses or herbs.
- Garnish with extra green onions for color.
- For easier bacon cutting, freeze the strips for 10-15 minutes before slicing.
- Ensure cream cheese is softened to room temperature to avoid lumps.
- If sensitive to heat, deseed jalapeños and start with a smaller amount.
- For a nut-free version, use crushed pretzels or puffed rice cereal for coating.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Appetizers
- Method: Mixing, Shaping, Coating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg