This Jalapeño Cheese Ball is sure to be the star of the show at your next social gathering! With a lovely balance of flavours and a slight kick from the jalapeños, it’s quite easy to just keep on digging in.
It’s great one to make if you don’t want to share with the kids too, with a little bit of spice. Shh don’t tell them I said!
How to make a Jalapeño Cheese Ball
All you need to do is make the two layers (each takes seconds in the Thermomix) then wrap it up and refrigerate.
After resting in the fridge for a few hours (ideally overnight), unwrap, pop it on a board or plate with some crackers and dig in!
More Great Entertaining Recipes
If you’re looking for something mild but just as impressive, try one of these:
French Onion Dip (LSME)
Egyptian Beetroot Dip (LSME)
Garden Vegetable Dip (LSME)
Avocado Dip (LSME)
Find the best Thermomix Hummus in Summer Meal Mix Up!
And for some amazing crackers to go with the Cheese Balls and Dips, try my Seed and Grain Crackers in Lunches and Snacks Made Easy. The recipe makes heaps and they store well in an air tight container for weeks!
Jalapeño Cheese Ball
- 50 g coriander leaves and stems
- 20 g baby spinach
- 50 g almonds
- 60 g vintage cheddar cheese diced 2cm
- 1 garlic clove (5g)
- 250 g cream cheese at room temperature, roughly chopped
- 50 g fresh ricotta from the deli counter at the supermarket
- 80 g sliced jalapeños from a jar
- 3/4 tsp ground cumin
- 1/2 tsp mild paprika
- Place coriander and spinach in mixer bowl. Blitz 4 seconds/speed 7/MC on. Scrape down bowl. Repeat.
- Add almonds. Blitz 3 seconds/speed 7/MC on. Transfer to a small bowl.
- Weigh 30g of the mixture back into the mixing bowl. Add vintage cheddar and garlic. Blitz 3 seconds/speed 7/MC on. Scrape down bowl.
- Add cream cheese, ricotta, jalapeños, cumin and paprika. Process 2 seconds/speed 5/MC on. Scrape down bowl. Repeat.
- Lay a large piece of glad wrap (about 60cm long) on your kitchen counter. Place the coriander mixture from Step 1 onto the middle of the glad wrap, spreading out into a large circle.
- Spoon cheese mixture onto the coriander, leaving about a 5cm border of coriander bare. Use your spatula to smooth out to a rough ball shape. Bring up the sides of the glad wrap to coat the sides of your ball. Twist glad wrap to enclose, shaping into a neat ball. Place (opening side down) on a small plate. Refrigerate for several hours, ideally overnight, before unwrapping and plating with crackers.
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.