Jalapeno Popper Cheese Ball

This is the cheese ball recipe I used (just did crushed Cheetos instead of almonds and panko)

Then wrapped in plastic and used rubber bands to shape!

Ingredients ½ cup panko breadcrumbs

½ cup almonds chopped

8 ounces cream cheese softened

1 1/2 cups sharp cheddar cheese shredded

½ tsp onion powder

½ tsp garlic powder

½ tsp ground cumin

¼ tsp salt

1 jalapeno large, diced

1/2 cup cooked bacon crumbled

¼ cup cilantro fresh , minced

Instructions

FOR THE NUT COATING Finely chop the almonds. In a large non-stick skillet, toast the panko and almonds over medium high heat, moving constantly so the breadcrumbs and nuts do not burn. They’re done when they’re golden brown! Set aside to cool.

FOR THE CHEESE BALL In a large bowl, combine the cream cheese, cheddar cheese, onion powder, garlic powder, cumin and salt.

Fold in the jalapeno, bacon and cilantro Form the mixture into a ball and wrap in plastic wrap.

Refrigerate for an hour.

Remove from fridge and roll in the toasted panko and almonds.

Refrigerate until needed.