Mini Chicharron Bacon Cheddar Cheese Balls
Mini Chicharron Bacon Cheddar Cheese Balls
Ingredients
- 1 bag chicharrones, crushed
- 1 block cream cheese, softened
- 1 cup cheddar cheese, freshly shredded
- 6 1/2 pieces bacon, crispy, crumbled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons chives, chopped
- 1 bag Dot's pretzel sticks, for serving, as needed
Instructions
- 1
Begin by crushing the chicharrones. You can do this by placing them in a Ziploc bag and crushing them with a rolling pin, or by using a food processor for a finer powder. Set aside the crushed chicharrones in a shallow dish.
⏱️ 5 min
- 2
In a medium-sized mixing bowl, combine the softened cream cheese, freshly shredded cheddar cheese, crumbled crispy bacon, garlic powder, onion powder, black pepper, smoked paprika, and chopped chives.
⏱️ 5 min
- 3
Using a spoon or your hands, thoroughly mix all the ingredients in the bowl until well combined and uniform. Ensure the bacon and spices are evenly distributed throughout the cheese mixture.
⏱️ 5 min
- 4
Take small portions of the cheese mixture (about 1 tablespoon each) and roll them into bite-sized balls. Aim for a consistent size for even coating and presentation.
⏱️ 10 min
- 5
Roll each cheese ball in the crushed chicharrones until it is completely coated. Gently press the chicharron powder onto the balls to ensure it adheres well.
⏱️ 10 min
- 6
Place the coated cheese balls on a plate or serving dish. For optimal firmness and flavor, refrigerate the cheese balls for at least 30 minutes before serving. This also helps the chicharron coating set.
⏱️ 5 min
- 7
Just before serving, insert a Dot's pretzel stick into each cheese ball to act as an edible toothpick. Serve chilled.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Chicharron Bacon Cheddar Cheese Balls
- 1 bag chicharrones, crushed
- 1 block cream cheese, softened
- 1 cup cheddar cheese, freshly shredded
- 6 1/2 pieces bacon, crispy, crumbled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons chives, chopped
- 1 bag Dot's pretzel sticks, for serving, as needed
Instructions
- 1
Begin by crushing the chicharrones. You can do this by placing them in a Ziploc bag and crushing them with a rolling pin, or by using a food processor for a finer powder. Set aside the crushed chicharrones in a shallow dish.
⏱️ 5 min - 2
In a medium-sized mixing bowl, combine the softened cream cheese, freshly shredded cheddar cheese, crumbled crispy bacon, garlic powder, onion powder, black pepper, smoked paprika, and chopped chives.
⏱️ 5 min - 3
Using a spoon or your hands, thoroughly mix all the ingredients in the bowl until well combined and uniform. Ensure the bacon and spices are evenly distributed throughout the cheese mixture.
⏱️ 5 min - 4
Take small portions of the cheese mixture (about 1 tablespoon each) and roll them into bite-sized balls. Aim for a consistent size for even coating and presentation.
⏱️ 10 min - 5
Roll each cheese ball in the crushed chicharrones until it is completely coated. Gently press the chicharron powder onto the balls to ensure it adheres well.
⏱️ 10 min - 6
Place the coated cheese balls on a plate or serving dish. For optimal firmness and flavor, refrigerate the cheese balls for at least 30 minutes before serving. This also helps the chicharron coating set.
⏱️ 5 min - 7
Just before serving, insert a Dot's pretzel stick into each cheese ball to act as an edible toothpick. Serve chilled.
⏱️ 5 min