Review by Lyndee
Ingredients:
2 (8 oz) blocks cream cheese
1 (4 oz.) can diced jalapenos drained
1 (4 oz.) can diced green chilies drained
1/4 tsp. garlic salt
1/3 cup cooked and finely chopped bacon
1/4 cup grated Parmesan cheese
1 cup shredded cheddar cheese
1/2 cup panko bread crumbs (I used Italian style)
1 Tbsp. butter
1 Tbsp. parsley flakes
Directions:
In a large bowl, combine cream cheese, diced jalapeños, diced
green chilies, garlic salt, bacon, Parmesan cheese and cheddar cheese. Form
into a ball shape and chill for about 15 minutes in the fridge. While cheese
ball is chilling, melt butter in a saucepan. Once butter is melted add panko
bread crumbs and parsley flakes. Toast, stirring constantly, until golden in
color. Take off heat and let cool completely. Once bread crumbs have cooled and
cheese ball has chilled, roll and cover the entire outside of cheese ball with
toasted panko crumbs. Cover and keep chilled in fridge until ready to serve.
Refrigerate any leftovers. Serve with crackers.
This is a great recipe from chefintraining. I’ve attempted cheeseballs before and they
never turned out too pretty. This one
not only looked decent, but it tasted great! Just the right amount of heat and
creamy goodness. I will definitely make
this again for future gatherings.
This was so yummy!!!!
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