5/16/09

Homemade Jalapeno Popper Style Cheese Balls

As I opened my recipe files to update today's article on the website my eyes fell on the amazing cheese balls we had earlier this week... it just so happens that I made them because I was trying to copy an appetizer we had while on vacation. I did manage to 'invent' and by trial and error, copy the oh-so-delicious cheese balls we had while at the beach.

Creamy and filled with cheese you can adjust the amount of jalapeno's used to suit your family's preferences or can adapt it to a cheese and bacon or just a delicious simple cheese ball if you prefer. I'm excited to have made these as the possibilities for adaptation are endless!

This is the photo I took at the restaurant to try to 'copy' when I got home


Homemade Jalapeno Cheese Balls


Play with the ingredients in this recipe. Use different cheeses, leave out the jalapeno, add crumbled bacon, add extra jalapeno, some chipolte, use only cheese but mix in smoked provolone, smoked gouda and cheddar, add chopped shrimp, crab or lobster to make a seafood ball... the possibilities are endless!

1/2 stick (1/4 cup) real butter
2 green onions, chopped
1/4 c flour
1 c milk
1 c mozzarella, shredded
1/2 c cheddar, shredded
2 small jalapenos, chopped fine
1/2 c flour, extra for tossing with the cheese
oil for frying



Combine the shredded cheese and extra flour in a bowl. Set aside.


Heat the butter in a saucepan, add green onions, cook briefly until soft and add the flour. Whisk until bubbling, stir in milk and heat until it thickens.

Combine the flour/milk mixture with the cheeses in a bowl. Stir until blended and let cool.


Flour your hands and form the mixture into small balls - we liked to use about 1 tablespoon of mixture but you can make them the size you want.

If made tiny you can make about 40 balls from this recipe. Larger, we got about 25 or so.

When all the balls are formed, heat your oil. Deep fry the cheese balls in hot oil until golden brown. Drain on paper towels and serve hot.
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