This Jalapeño Popper Cheese Ball may just be the King of all cheese balls.  A cheese ball is the perfect appetizer for the holidays, game day, card night, or even the centerpiece of a charcuterie.  However, not all of them are created equal.  This ultimate cheese ball is not only packed with flavor and super creamy, but any leftovers make a delicious spread for grilled cheese sandwiches, burgers, or sub sandwiches.

This Jalapeño Popper Cheese Ball has all the best flavors from a Jalapeño popper as well as a nutty crunch for texture.  It has extra sharp cheddar cheese, crispy bacon, chopped jalapeño, green onions and crunchy pecans.  It is seasoned with ranch dressing powder, seasoning salt, onion powder, smoked paprika, and black pepper and when you put all these flavors together you get a symphony in your mouth which may make this the most delicious cheese ball to grace your table.

A couple of tips for this recipe:

• Make sure you grate your own extra sharp cheddar.  The pre-packaged shredded stuff has a coating that stops it from being as yummy as the freshly grated stuff.
• Make sure you cut out all the seeds and ribbing from the inside of the jalapeño peppers.
• I love to bake my bacon in the oven.  It’s less mess and cooks just how I love it every single time!  

Ingredients:

• 16oz cream cheese, room temp
• 2 Tbsp sour cream
• 2 tsp hidden valley ranch powder
• 1 tsp seasoning salt
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 8oz block extra sharp cheddar cheese, shredded
• 8oz bacon, cooked until crispy and finely chopped
• 2 jalapeños, minced finely
• 1/2 cup green onions, chopped thinly
• 1/2 cup chopped pecans

Instructions:

1. In your mixer bowl, beat together the softened cream cheese, sour cream, ranch powder, seasoning salt, onion powder, paprika and black pepper on high until nice and fluffy.
2. Add in half of the cheddar cheese, half the bacon, half the jalapeños, half the green onions and half of the chopped pecans.  Beat on low to medium speed until everything is well combined.
3. Scrape down cream cheese mixture in the bowl and form it with a spatula in the bottom of the bowl in to a big ball.
4. Place a large piece of Saran wrap on the counter or in a bowl, hanging over the side.  Empty the ball in to the piece of saran wrap and pull the sides up to help form the ball as you are sealing the saran wrap closed.  Use two pieces if necessary to make sure the ball is completely wrapped.
5. Place in the refrigerator for a couple of hours (or overnight for the best results.)
6. Place the remaining cheese, bacon, jalapeños, green onions and chopped pecans in a gallon storage bag, shake until well combined and place in the refrigerator for later.  (This will be your coating.)
7. When ready to serve, remove the cheeseball and the reserved coating from the refrigerator.  Add the coating in to a large bowl, and roll the cheeseball in it, patting on the coating until the whole thing is covered and still shaped like a ball.
8. Serve with crackers, crusty bread or tortilla chips!