Bacon Jalapeño Jack Cheese Ball

Hey everyone! Did you know that, according to the National Food Calendar, today is National Cheese Ball Day? According to those in the know, we can participate in one of two ways – the real deal of a ball made from cheese served with crackers or by eating Cheese Ball Puffs. Hum – real cheese or corn puffed up in a ball. Real goodness or an orange dusting of cheese “flavor”.  Cheese Balls, as in the real deal, make their presents known in our house during the Holidays, or Thanksgiving in the form of a pumpkin patch or a Turkey, and Halloween in the form of a Big Black Rat.



It’s grand to know that there is a day set aside for this awesome snacking appetizer that let’s the deliciousness of the cheese ball shine through! No holiday themes, just delicious cheese spread on a cracker.  Bacon Jalapeño is one of Kiddo’s favorite flavor combinations. Mine, too.

So just think – you could celebrate the day with this . . .

Cheese ball

or make an awesome Cheese Ball instead.

Bacon Jalapeño Jack Cheese Ball
10 strips of Bacon
4 Jalapeños
8 oz Cream Cheese, softened
1/2 cup sharp Cheddar Cheese, shredded
1/2 cup Pepper Jack Cheese, shredded
Salt to taste
Black Pepper to taste
1 Lime, juice only
1/2 cup Toasted Pecans
Assorted Crackers, for serving

Fry or bake the bacon strips until crisp. Drain on paper towels, let cool, then crumble. Divide the crumbled bacon in half. Place half in a mixing bowl to mix up the cheese ball, the other half on a shallow plate to roll the ball before chilling.

Roughly dice the jalapeños and split the peppers between the mixing bowl and the shallow dish.

To the mixing, add the cream cheese, cheddar and jack cheeses, salt, pepper, and lime juice. Mix to combine. Use a spatula to scrape the cheese mixture down from the sides to make it easier to form into a bowl. Set mixture aside.

Coarsely chop the toasted pecans and sprinkle over bacon-pepper mixture in the shallow bowl. Mix for an even coating mix.

Oil your hands using nonstick cooking spray or with a few drops of vegetable or canola oil. Pick up the cheese mixture and pat to form a ball.

Roll the cheese ball in the jalapeño/bacon/pecan mixture to coat.

Refrigerate the ball until about 15 minutes before serving to allow it to soften enough to spread on crackers.

Serve with an assortment of crackers.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.