Jalapeno Popper Cheese Ball Recipe

Ash Tyrrell

Jalapeno Popper Cheese Ball Recipe

I just made this Jalapeño Popper Cheese Ball, and seriously, every bite was a little party in my mouth. From the first creamy scoop to the crunch of pecans, it hit all the right notes. I love how spicy jalapeños and sharp cheddar balance beautifully with the mellow sour cream and cream cheese.

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Prep Time 15

Cook Time 15

Servings: 8

Ingredients Method Notes

Ingredients

8 oz full‑fat cream cheese at room temperature — this gives a rich, smooth texture; avoid cold cream cheese so it blends easily.
1 tbsp sour cream at room temperature — adds tang and lightness; full‑fat sour cream gives better mouthfeel.
½ tsp garlic powder — gives that savory background; fresh garlic is stronger but may alter texture.
½ tsp onion powder — helps round out flavor; dry form is consistent.
⅛ tsp salt — balances all the flavors; you can adjust depending on your cheese’s saltiness.
3 tbsp jalapeños finely chopped, plus 1 tbsp for topping — fresh jalapeños give crisp heat; remove seeds if you want milder.
2 tbsp green onions chopped, plus 1 tsp for topping — fresh green onions add a mild sharpness and colour.
1 cup cheddar cheese shredded, plus 2 tbsp for topping — freshly shredded cheddar melts better and tastes brighter than pre‑shredded.
⅓ cup pecans chopped — adds crunch and nutty contrast; you can toast them lightly for extra flavour.

Method

First I let the cream cheese and sour cream sit at room temperature so they were easier to blend. Then I added garlic powder, onion powder, chopped jalapeños, green onions, and a little salt. I stirred until everything mixed into a smooth, even texture so no lumps of cream cheese remained.
Next, I spooned the mix onto plastic wrap, gathered the wrap around it, and shaped it into a ball with my hands. Then I placed it in the fridge for about 15 minutes to firm up—this helps it hold shape when adding toppings later.
After chilling, I spread chopped pecans, extra jalapeños, green onions, and shredded cheddar on a sheet of parchment paper. Then I pressed the chilled cheese ball into those toppings so the outside was evenly coated. Once done, it was ready for serving with crackers or veggies.

Notes

I always let the cream cheese fully come to room temperature. It mixes smoother and you don’t get lumps.
I toasted the pecans lightly in a dry pan before chopping—they smell amazing and taste richer.
For milder heat, I remove the membranes and seeds from the jalapeños; for more kick, I include them, or even mix in a little jalapeño juice.
I refrigerate the formed ball a bit longer (20‑30 minutes) if I have time; it really helps with slicing/serving so it doesn’t collapse.