Jalapeno Popper Cheese Ball

Kyle said it, this is officially his favorite cheese ball ever!

Jalapeno Popper Cheese Ball
Author: Chef In Training
Modified by Me

Ingredients:

• 2 (8 oz) blocks cream cheese
• 2 tbs canned diced jalapenos, drained
• 1 (4 oz.) can diced green chilies, drained
• ¼ tsp. garlic salt
• ⅓ cup cooked and finely chopped bacon (I used about 5 strips of thick cut smoked bacon)
• ¼ cup grated Parmesan Cheese
• 1 cup shredded cheddar cheese
• ½ cup panko bread crumbs
• 1 Tbsp. butter
• 1 Tbsp. parsley flakes

Instructions:

1. In a large bowl (I had to use my stand mixer to initially mix everything together), combine cream cheese, diced jalapeños, diced green chilies, garlic salt, bacon, Parmesan cheese and cheddar cheese.
2. Form into a ball shape and chill for about 15 minutes in the fridge or over night which is what I prefer because the flavors have more time to blend.
3. While cheese ball is chilling or about 15 minutes prior to serving if chilled over night, melt butter in a saucepan. Once butter is melted add panko bread crumbs and parsley flakes. Toast, stirring constantly, until golden in color. Take off heat and let cool completely.
4. Once bread crumbs have cooled and cheese ball has chilled (I threw mine in the freezer for about 5 minutes to chill faster), roll and cover the entire outside of cheese ball with toasted panko crumbs. Cover and keep chilled in fridge until ready to serve. Refrigerate any leftovers. Serve with crackers.