INGREDIENTS :
2 (8 oz) blocks cream cheese
1 (4 oz.) can diced jalapenos, drained
1 (4 oz.) can diced green chilies, drained
¼ tsp. garlic salt
⅓ cup cooked and finely chopped bacon
¼ cup grated Parmesan Cheese
1 cup shredded cheddar cheese
½ cup panko bread crumbs
1 Tbsp. butter
1 Tbsp. parsley flakes
2 (8 oz) blocks cream cheese
1 (4 oz.) can diced jalapenos, drained
1 (4 oz.) can diced green chilies, drained
¼ tsp. garlic salt
⅓ cup cooked and finely chopped bacon
¼ cup grated Parmesan Cheese
1 cup shredded cheddar cheese
½ cup panko bread crumbs
1 Tbsp. butter
1 Tbsp. parsley flakes
INSTRUCTIONS :
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.
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.
