Bacon Jalapeño Popper Cheese Balls
Ingredients:
8 ounces cream cheese softened
1 cup shredded cheddar cheese
1/2 cup cooked bacon crumbled
2-3 jalapeños fresh, finely chopped; adjust to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
1 cup breadcrumbs panko or regular
Oil for frying, optional
Instructions:
Prepare the Mixture:
In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, chopped jalapeños, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Form the Balls:
Using your hands, scoop out a tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is formed into balls about 12-15 balls.
Chill:
Place the cheese balls on a baking sheet and refrigerate for at least 30 minutes to firm up.
Coat with Breadcrumbs:
Once chilled, roll each cheese ball in breadcrumbs until fully coated. If you prefer a thicker coating, you can dip the balls in beaten egg before rolling in breadcrumbs.
Fry or Bake:
To Fry: Heat oil in a deep skillet or fryer to 350F 175C. Carefully add the cheese balls in batches, frying until golden brown about 3-4 minutes. Drain on paper towels.
To Bake: Preheat your oven to 400F 200C. Place the cheese balls on a baking sheet lined with parchment paper and bake for about 15-20 minutes, or until golden brown.
Serve:
Serve warm with your favorite dipping sauce, such as ranch or a spicy dipping sauce.
Tips:
For extra flavor, consider adding some shredded pepper jack cheese or a dash of hot sauce to the mixture.
You can also make these ahead of time and freeze the uncoated balls. Just fry or bake them directly from the freezer, adding a few extra minutes to the cooking time.