Bacon Cheese Popper Balls
Get ready to impress your guests with these Bacon Cheese Popper Balls! The perfect combination of spicy jalapeño, creamy cheese, and crispy bacon makes for a crowd-pleasing little snack. Easy to make and incredibly versatile, these bites are perfect for parties, game days, or as a tasty treat anytime. Follow our simple recipe and enjoy an unforgettable combination of flavors and textures that will have everyone coming back for more!
Ingredients
- 8 oz cream cheese softened
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4-6 fresh jalapeños finely chopped (seeds removed for less heat)
- 6 strips of cooked bacon crumbled
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 cup breadcrumbs panko recommended
- 2 large eggs beaten
- Salt and pepper to taste
- Cooking oil for frying canola or vegetable
Instructions
Prepare the Cheese Mixture
- In a large mixing bowl, combine the softened cream cheese, shredded sharp cheddar, shredded Monterey Jack, finely chopped jalapeños, and crumbled bacon.
- Add the garlic powder, onion powder, and smoked paprika. Mix thoroughly until well combined and smooth.
Form the Cheese Balls
- Using a tablespoon or a small cookie scoop, portion out the cheese mixture and roll it into balls (about 1 to 1.5 inches in diameter).
- Place the formed balls on a parchment-lined baking sheet.
Chill the Cheese Balls
- Refrigerate the cheese balls for at least 30 minutes to help them hold their shape during the breading and frying process.
Set Up the Breading Station
- Prepare three bowls: Bowl 1: All-purpose flour; Bowl 2: Beaten eggs; Bowl 3: Panko breadcrumbs.
Bread the Cheese Balls
- Roll each chilled cheese ball in the flour, ensuring it is fully coated.
- Dip the floured ball into the beaten eggs, allowing any excess to drip off.
- Finally, coat the ball in panko breadcrumbs, pressing gently to adhere.
Fry the Bacon Cheese Popper Balls
- In a deep pan, heat vegetable oil to 350°F (175°C).
- Fry the cheese balls in small batches for 3-4 minutes, turning occasionally until golden brown and crispy.
- Use a slotted spoon to remove the fried poppers and place them on a paper towel-lined plate to drain excess oil.
Notes
- Chill Thoroughly: Don’t skip the chilling step—it prevents the balls from falling apart during frying.
- Use Panko Breadcrumbs: For the crispiest coating, panko breadcrumbs work best.
- Control the Heat: Remove jalapeño seeds for a milder version or add extra peppers for more heat.
- Batch Frying: Avoid overcrowding the pan to maintain oil temperature.