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Jalapeño Popper Football Cheese Ball

A warm, creamy, and a little spicy cheese ball that looks like a football and is perfect for game days and parties.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Appetizer, Party Food
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cheese Ball Base
  • 8 ounces cream cheese, softened the lush, tangy base
  • 2 cups sharp cheddar cheese, shredded for bold, melty flavor
  • 2 jalapeños, seeded and finely chopped add more for extra heat
  • 1/4 cup green onions, thinly sliced for bright, oniony flavor
  • 1 teaspoon garlic powder to deepen savory notes
  • 1/2 teaspoon smoked paprika adds warmth and smokiness
  • 1/4 cup panko breadcrumbs for texture
  • 2 tablespoons cilantro, chopped (optional) for fresh herb flavor
  • 2 tablespoons sour cream or Greek yogurt for creaminess and tang
Coating
  • 1/2 cup crushed tortilla chips or crushed pretzels for a crunchy exterior
  • sliced cheddar or mozzarella strips and thin chives for decoration to create football laces
Optional Ingredients
  • 4 slices cooked bacon, crumbled use turkey bacon for a leaner option

Method
 

Preparation
  1. In a large bowl, beat the softened cream cheese and sour cream until smooth and creamy.
  2. Fold in shredded cheddar, crumbled bacon, chopped jalapeños, green onions, garlic powder, smoked paprika, panko, and cilantro if using. Mix until uniformly combined.
  3. Taste and adjust seasoning with salt or extra jalapeño as desired.
  4. Place a large piece of plastic wrap on the counter, spoon the mixture onto it, and gather the edges to shape into a football shape.
Chilling and Coating
  1. Wrap tightly and refrigerate for at least 1 hour to firm up.
  2. When ready, unwrap and roll the chilled ball in crushed tortilla chips or pretzels, pressing gently to adhere.
  3. Use thin strips of cheese and chives to create 'laces' down the center.
Serving
  1. Serve on a wooden board with crackers and warm pita chips.

Notes

Make ahead: assemble and chill cheese ball up to 48 hours ahead; roll in chips right before serving. Leftovers can be stored in an airtight container for up to 4 days.