Jalapeno Balls Recipe at Leo Geils blog

Jalapeno Balls Recipe. Using a spoon, portion out the cheese mix and make 1 inch balls. Store leftovers in the fridge for up to 3 days. First prepare all of the ingredients. In a large mixing bowl add in the monterey jack cheese, cream cheese, jalapenos, bacon, and garlic and mix well. Cover with saran wrap and chill for an hour before serving. Remove the plastic wrap and roll the cheese ball in the mixture to coat the surface. On the first plate, mix together the flour, salt,. Pull up the sides and wrap the mixture into a ball. Combine the reserved cheese, bacon, and chives in a wide bowl. Once cooled, finely chop the bacon and place it in a wide shallow bowl. Take out three deep plates or bowls. On a large plate, combine the other half of the bacon, jalapeños, and pecans. To serve, rest the cheese ball at room temperature for 30 minutes. Cover and refrigerate the cheese ball for one hour. Then shape the cream cheese mixture into a ball and roll it onto the plate to coat.

Pin on Appetizers and small dishes
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On the first plate, mix together the flour, salt,. First prepare all of the ingredients. Combine the reserved cheese, bacon, and chives in a wide bowl. Then shape the cream cheese mixture into a ball and roll it onto the plate to coat. Pull up the sides and wrap the mixture into a ball. In a large mixing bowl add in the monterey jack cheese, cream cheese, jalapenos, bacon, and garlic and mix well. Using a spoon, portion out the cheese mix and make 1 inch balls. Remove the plastic wrap and roll the cheese ball in the mixture to coat the surface. On a large plate, combine the other half of the bacon, jalapeños, and pecans. Take out three deep plates or bowls.

Pin on Appetizers and small dishes

Jalapeno Balls Recipe First prepare all of the ingredients. First prepare all of the ingredients. In a large mixing bowl add in the monterey jack cheese, cream cheese, jalapenos, bacon, and garlic and mix well. Cover with saran wrap and chill for an hour before serving. Then shape the cream cheese mixture into a ball and roll it onto the plate to coat. To serve, rest the cheese ball at room temperature for 30 minutes. Pull up the sides and wrap the mixture into a ball. Take out three deep plates or bowls. Remove the plastic wrap and roll the cheese ball in the mixture to coat the surface. On a large plate, combine the other half of the bacon, jalapeños, and pecans. On the first plate, mix together the flour, salt,. Cover and refrigerate the cheese ball for one hour. Once cooled, finely chop the bacon and place it in a wide shallow bowl. Store leftovers in the fridge for up to 3 days. Using a spoon, portion out the cheese mix and make 1 inch balls. Combine the reserved cheese, bacon, and chives in a wide bowl.

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