These Jalapeno Popper bites are the biggest hit at every occasion! They are make in advance, incredibly moreish and will have guests heading to the table on repeat, plus are the perfect cold appetizer that look so good on a serving dish - try arranging them with mini wooden skewers or bamboo knotted skewers for a cool, fancy and elevated look, plus will make it easier for guests to grab and go! Here is how to make our favourite flavourful appetizer.
Servings: 10 to 12 cheese balls
Prep Time: 1 hour and 15 minutes
Cook Time: 5 minutes
Total Time: 1 hour and 20 minutes
You will need
• 2 (8 oz) blocks cream cheese, softened
• 2 tbsp sour cream
• 3 tsp ranch seasoning mix
• 1 ½ cups shredded cheddar cheese, divided
• ¾ cup cooked and crumbled bacon, divided
• ¾ cup chopped jalapeño (seeds removed), divided
• 2 tbsp salted butter
• ½ cup panko bread crumbs
• 2 tbsp chopped green onion
• Mini wooden skewers (for serving)
To begin, in a large mixing bowl, beat together the softened cream cheese, sour cream, and ranch seasoning until smooth.
Mix in 1 cup of the cheddar cheese, ½ cup of the bacon, and ½ cup of the chopped jalapeño.
Lay out a sheet of plastic wrap and scoop a generous spoonful of the mixture into the center.
Wrap tightly and shape into a ball.
Repeat with the remaining mixture. Chill the cheese balls in the refrigerator for 1–2 hours, or until firm.
While they chill, melt the butter in a small skillet over medium heat. Add the panko and toast until golden brown, about 5 minutes.
In a shallow bowl, combine the toasted panko with the remaining cheddar, bacon, jalapeño, and green onion.
Unwrap each cheese ball and roll it in the coating mixture, pressing gently to help it stick.
Serve immediately or keep chilled until ready to enjoy.
Tips and tricks! Keep cheese balls refrigerated until serving - this will also ensure that mini serving skewers hold firm when guests pick up to eat.
For extra heat, leave some of the jalapeño seeds in.
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