Spicy Bacon Jalapeno & Cheddar Cheese Balls/Logs

Game day, holidays, or any day — these cheese balls (or logs) are always a big hit for those who like it spicy. They also make a great gift.

Spice it a little or spice it more with red or cayenne pepper if desired to suit personal preference.  May add a fresh minced jalapeno pepper — or not.  Or, simply rely on your choice of jalapeno, Monterey, or Pepper Jack cheese to provide the spiciness.

I suggest starting with a small quantity and giving it a taste test before adding more.  Also, keep in mind that the level of spiciness does have a tendency to increase over time.

Be sure to mix and blend your spices well to evenly distribute so that you or guests don’t end up biting into a sizable clump of spice.

Spicy Bacon Jalapeno & Cheddar Cheese Balls/Logs

Spice it a little or spice it more to suit personal preference. If desired add a fresh minced jalapeno pepper.

Yield: 3 balls or logs (2 if prefer larger size; 4 if prefer smaller size)

2 cups shredded extra sharp cheddar cheese
2 cups shredded spicy jalapeno, Monterey, or Pepper Jack cheese
4 packages (8 ounces each) cream cheese, softened
2 tsp. onion powder
1 tsp. garlic powder
1/4 to 1/8 tsp. ground red or cayenne pepper, optional
1 jalapeno pepper, seeded, minced, optional
1/2 to 2 tsp. chili powder
1/4 tsp. ground cumin
Bacon crumbles to mix inside, to taste

Coating:
Paprika
Bacon crumbles

Blend first six (or seven) ingredients together plus bacon crumbles to taste. Divide in half. Form each into either a ball or a log. Coat in paprika. Roll in bacon and gently press to help bacon stick. Seal in plastic cling wrap and refrigerate for 12 to 24 hours to meld flavors.

Allow to soften at room temperature for 30 minutes. Serve with assorted crackers.

For other cheese balls/logs:

Cheese Balls or Logs Made Simple and Easy

Cheese Balls or Logs Made Simple and Easy