Extra-Hot Jalapeno Popper Cheese Ball

by Grant W. Melton 11:09 AM, December 15, 2017

Rachael Ray Show

Aired December 22, 2017

Serves 8 servings

1 8-ounce brick cream cheese, at room temperature
1/2 cup sour cream
1 cup shredded sharp white cheddar cheese
1 cup shredded Pepper Jack cheese
3 to 4 scallions, finely chopped
2 jalapeños, finely chopped
1/2 cup pickled cherry peppers or jalapeños, finely chopped plus 1 tablespoon of their pickling liquid
1 tablespoon hot sauce
1/2 teaspoon cayenne pepper
Salt and pepper
1 cup fried onions
1/2 cup dehydrated jalapenos
Crackers, chips and crudité, for serving


In a stand mixer or using an electric hand mixer, combine cream cheese, sour cream, cheddar, Pepper Jack, scallions, jalapenos, pickled peppers and juice, hot sauce, cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Form the cheese mixture into a ball and wrap in plastic wrap. Chill until firm.

Place fried onions and dehydrated jalapenos in a bag and smash into small pieces with a rolling pin.

Once cheese ball is firm, remove from plastic wrap and roll in the fried onion-jalapeno mixture to coat.

Serve with crackers, chips and crudité.