If you’re looking for the MVP of your snack table, this jalapeño popper football cheese ball is it. Creamy, cheesy, smoky, and just the right amount of spicy, it’s everything you love about jalapeño poppers—shaped into a football for maximum game day spirit.
This isn’t just another game day appetizer. It’s a conversation starter, a centerpiece, and the dish that’ll have guests hovering near the snack table long after kickoff. Packed with cheddar, Monterey Jack, cream cheese, crispy , and both pickled and fresh jalapeños, it’s rich and flavorful with a zesty kick. The pecan-jalapeño coating adds crunch, while the cheese “laces” give it that unmistakable Super Bowl vibe.
Whether you’re hosting a big party or just having a few friends over, this is the kind of Super Bowl party food that makes people ask for the recipe before halftime. And the best part? You can make it ahead, so when the game starts, you’re not stuck in the kitchen—you’re on the couch, enjoying the commercials and cheering for your team.
Why You’ll Love This Jalapeño Popper Football Cheese Ball
-
Perfect blend of creamy, smoky, and spicy flavors.
-
Easy to make ahead for stress-free entertaining.
-
Shaped like a football for instant game day flair.
-
Pairs perfectly with crackers, chips, or fresh veggies.
Ingredients
-
454 g (16 oz) cream cheese, softened
-
113 g (1 cup) cheddar cheese, shredded
-
57 g (½ cup) Monterey Jack cheese, shredded (plus extra for “laces”)
-
80 g (½ cup) pickled jalapeños, chopped
-
1 fresh jalapeño, deseeded & finely diced
-
25 g (¼ cup) green onion, sliced
-
8–10 slices cooked & cooled, chopped*
-
1.5 g (½ tsp) garlic powder
-
28 g (¼ cup) pecans, finely chopped
Steps to Make This Cheese Ball
-
Make the Coating: In a small bowl, mix chopped pecans, fresh jalapeño, and half of the cooked. Set aside.
-
Mix the Cheese Base: In a large bowl, combine softened cream cheese, cheddar, Monterey Jack, pickled jalapeños, green onion, garlic powder, and remaining ingredients. Mix well.
-
Shape the Football: Transfer mixture to a tray, shape into a ball, then mold into a football shape.
-
Coat: Press the pecan-jalapeño-mixture evenly over the football, covering all sides.
-
Add the Laces: Cut one long strip and four shorter strips from extra Monterey Jack cheese. Arrange on top as football “laces,” pressing gently to stick.
-
Serve: Pair with crackers, tortilla chips, or veggie sticks.
Cooking: Cut into bite-sized pieces. Cook in a skillet over medium heat for 14–16 minutes until crispy, stirring occasionally. Transfer to a paper towel-lined plate to cool.
Cooking Tips
-
Soften cream cheese at room temperature for easier mixing.
-
For extra heat, leave the seeds in the fresh jalapeño.
-
Swap pecans for crushed pretzels if you want a nut-free version.
-
Make it up to 24 hours ahead; just cover and refrigerate until ready to serve.
-
Serve on a wooden board with garnishes like cherry tomatoes or sliced peppers for extra color.
A Little Story from My Kitchen
I made this cheese ball for the Super Bowl last year, thinking it’d be a fun nod to the big game. I set it on the table, turned around to grab drinks, and when I came back, half of it was already gone—before kickoff. My husband’s friends dubbed it “the first touchdown of the night,” and now it’s become a non-negotiable on our game day menu.
What to Serve with Jalapeño Popper Football Cheese Ball
This pairs beautifully with buttery crackers, crunchy tortilla chips, pretzel thins, or fresh veggie sticks like celery and bell peppers. You can also serve it alongside other favorites like sliders, chicken wings, or nachos for a fully loaded snack table.
How to Store
Wrap leftovers tightly in plastic wrap or place in an airtight container. Refrigerate for up to 3 days. Bring to room temperature for about 20 minutes before serving again to restore creaminess.
FAQs
Can I make it spicier?
Yes—add more fresh jalapeño or a dash of hot sauce to the cheese mixture.
Can I make it without nuts?
Absolutely—use crushed pretzels, crackers, or even cooked as the coating.
Can I freeze a cheese ball?
Not recommended—the texture may become grainy once thawed.
Can I make it vegetarian?
Yes—just skip the and use smoked paprika for flavor.
This jalapeño popper football cheese ball is the ultimate winning play for your snack table—creamy, zesty, and full of game day personality. One bite, and your guests will be cheering for more.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Jalapeño Popper Football Cheese Ball
- Total Time: 35 minutes
- Yield: 12 servings (as appetizer) 1x
Description
The Jalapeño Popper Football Cheese Ball is the ultimate game day appetizer—creamy, cheesy, smoky, and perfectly spicy. Shaped like a football for festive flair, it’s made with a blend of cream cheese, cheddar, Monterey Jack, bacon, and jalapeños, then coated with a crunchy pecan-bacon-jalapeño mix. Perfect for pairing with crackers, chips, or veggie sticks, it’s a make-ahead party favorite that disappears before halftime.
Ingredients
-
454 g (16 oz) cream cheese, softened
-
113 g (1 cup) cheddar cheese, shredded
-
57 g (½ cup) Monterey Jack cheese, shredded (plus extra for “laces”)
-
80 g (½ cup) pickled jalapeños, chopped
-
1 fresh jalapeño, deseeded & finely diced
-
25 g (¼ cup) green onion, sliced
-
8–10 slices bacon, cooked & cooled, chopped*
-
1.5 g (½ tsp) garlic powder
-
28 g (¼ cup) pecans, finely chopped
Instructions
-
Prepare Coating: In a small bowl, mix chopped pecans, fresh jalapeño, and half the bacon. Set aside.
-
Make Cheese Mixture: In a large bowl, combine cream cheese, cheddar, Monterey Jack, pickled jalapeños, green onion, garlic powder, and remaining bacon. Mix well until smooth.
-
Shape: Transfer mixture to a tray, form into a ball, then shape into a football.
-
Coat: Press the pecan-jalapeño-bacon mixture evenly over all sides.
-
Add Laces: Cut one long strip and four shorter strips from extra Monterey Jack cheese; arrange on top for football “laces.”
-
Serve: Pair with crackers, tortilla chips, or veggie sticks.
Notes
Soften cream cheese at room temperature for easier mixing.
Keep jalapeño seeds for extra heat.
Nut-free option: use crushed pretzels or cracker crumbs instead of pecans.
Make up to 24 hours ahead; refrigerate until serving.
For presentation, serve on a wooden board with colorful garnishes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Cook (assembly)
- Cuisine: American