Loading...

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.

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.

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.

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.

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.

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.

Just before serving, insert a Dot's pretzel stick into each cheese ball to act as an edible toothpick. Serve chilled.


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.

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.

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.

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.

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.

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.

Just before serving, insert a Dot's pretzel stick into each cheese ball to act as an edible toothpick. Serve chilled.
