Jalapeno Popper Football Cheese Ball

This Jalapeño Popper Football Cheese Ball makes certain to make a score at your next game day party!

I was unable to oppose making another FOOD for school football season, they’re simply so fun!

Fortunately for me, my nursery went on another jalapeño frenzy this Summer. I had enough to pickle a whole bricklayer container’s worth, stock the cooler, and mystically had enough over for a few new jalapeño-spotted plans. Score!

Since I’m going to cooler pickle a second container of local jalapeños (love this technique) I was jonesin’ for some jalapeño popper activity.

Gameday wouldn’t be the equivalent without some thoroughly desire commendable messy tidbit faceplanting, correct? RIGHT!

Rather than going the customary course (or even the untraditional course), I selected to get my jalapeño popper fix in cheeseball structure. The outcome was a brisk and simple canapé that I’m insane in adoration with. Truth be told I’m almost certain this will show up at our forthcoming game night as well. Table games and cheddar balls FTW!

Jalapeno Popper Football Cheese Ball

Recipe by Cecily CarolineCourse: AppetizersCuisine: American


Prep time


Cooking time




  • 1 slice mozzarella or white cheddar cheese

  • 2-3 fresh jalapeños (approx. 1/4 cup finely chopped)

  • 2-3 TBSP fresh parsley

  • 1/3 cup panko breadcrumbs

  • 3 slices of bacon

  • pinch of salt

  • 1/2 tsp garlic powder

  • 1/2 cup diced pickled jalapeños extra as desired

  • 1/4-1/3 cup chopped green onion divided

  • 8 oz grated/shredded sharp cheddar cheese

  • 16 oz cream cheese softened


  • In a medium bowl, combine softened cream cheese, cheddar, pickled jalapeño, garlic powder, salt and around 2-3 TBSP chopped green onion.
  • Using a hand mixer or a fork and some elbow grease (my method of choice), mix well.
  • Use a silicone spatula to scoop out the cheese mixture and shape into a ball with your hands.
  • Place on a sheet of parchment paper or a cutting board and flatten the top of the ball, pinching and shaping it into a football. You’ll want to press down on the middle and sort of pinch the sides while you press it into an edible football. I promise it’s super duper easy, relive those play dough days and have fun with it!
  • If cheese ball is too soft, cover with plastic and pop it in the fridge for 15-60 min. Mine was still firm yet soft enough to coat with toppings after 15 minutes so I went with it.
  • While your cheese ball chills, chop the bacon into pieces and cook until crispy in a hot pan or skillet.
  • Remove bacon from pan and wipe clean, leaving a teeny bit of the bacon grease behind. Add your panko and lightly toast it, stirring frequently for about a minute or two until golden.
  • Remove the seeds, veins, and stem from your jalapeño and finely chop/mince.
  • Sprinkle/cover your cheese ball with panko, the remaining green onion, parsley, fresh jalapeño, and bacon and press firmly into the cheeseball to coat.
  • For the laces, snag a slice of mozzarella cheese (or any cheese really!) and use a sharp knife to cut it into thin slices. Cut one long slice for the center of the football and smaller slices for the laces. Place the long slice horizontally along the center of the football, then arrange the small slices horizontally on top. Again, super simple and you can basically use any cheese you’d like, if needed!
  • Add all your favorite dippers from the list above and dig in!
  • Leftovers taste deeeeeelicious spread on pretty much everything in sight the following day, especially buttery whole grain ritz crackers!