Cheddar Jalapeno Taco Cheese Ball
Cheddar Jalapeno Taco Cheese Ball – This crowd-pleasing appetizer is a creamy, spicy, smoky, ball of deliciousness that’s absolutely perfect for crackers or any other dipper you can think of!
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Jalapeno and cream cheese go together like chocolate & peanut butter…they are made for each other!
In addition to spicy, fresh jalapeno, this Cheddar Jalapeno Taco Cheese Ball is loaded with warm, taco-inspired spices like cumin, smoked paprika, and chili powder, plus some garlic powder and sharp cheddar cheese.
Each bite is exploding with mouth-watering flavors. Honestly, I wouldn’t look at you weird if you ate half the cheese ball in one sitting. It’s just that good.
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Cream cheese
- Fresh jalapenos
- Garlic powder
- Smoked paprika
- Cumin
- Chili powder
- Shredded cheddar cheese
One of my favorite appetizers to serve is my Jalapeno Bacon Swiss Cheese Ball – but it has bacon, so if someone is a vegetarian or doesn’t eat pork, that wouldn’t work.
That’s why this Cheddar Jalapeno Taco Cheese Ball is great, it’s loved by everyone!
If you’re looking for a dessert cheese ball, Lemon Cheesecake Cheese Ball is a wonderful sweet treat for lemon lovers!
Looking for more appetizer recipes? Here are some favorites:
- Ghost Pepper Cheese Ball
- Cheesy Baked Spicy Italian Dip
- Sausage Stuffed Sweet Mini Peppers (shown below)
- Goat Cheese Crostini with Balsamic Grape Tomatoes
- Marinated Cheese & Olive Antipasto
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Cheddar Jalapeno Taco Cheese Ball
Equipment
- Mixing bowl
Ingredients
- 8 ounces cream cheese softened
- 2 jalapenos minced (save 1/2 for inside the cheese ball and 1/2 for the coating)
- 1/2 teaspoons garlic powder
- 1/4 teaspoons smoked paprika
- 1/4 teaspoons cumin
- 1/2 teaspoons chili powder
- 3/4 cup shredded cheddar cheese 1/2 cup for inside the cheese ball and 1/4 cup for the coating
Instructions
- In a medium bowl, add the cream cheese, half of your minced jalapeno, the garlic powder, smoked paprika, cumin, chili powder and 1/2 cup of the cheddar. Use a hand mixer to mix everything together until it's combined very well, being sure to scrape the bottom of the bowl with a rubber spatula where cream cheese likes to hide! Refrigerate for 30-45 minutes or until the cream cheese isn't super soft.
- In a shallow dish, prepare the cheese ball coating by combining the other half of the minced jalapeno with the remaining 1/4 cup of cheddar cheese.
- Take the cream cheese mixture out of the fridge and form it into a ball. I like to use my hands and roll it like a giant meatball. When you like the shape of your cheese ball, roll it around in the coating, pressing it on to make it stick. Refrigerate until you're ready to eat. Serve with your favorite crackers and a cheese knife to make serving easier. Enjoy!
Notes
- Store the cheese ball in an air-tight container in the refrigerator and use within 4 days.
Another solid recipe!!!
I love this recipe inside out.(literaly)