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10- 12 minutes

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20 minutes

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10 minutes

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Jalapeño popper cheese balls

By Mogau Seshoene

Difficulty Easy

Ingredients

450 g cream cheese, softened
1 T mayonnaise
¼ cup chives, very finely chopped
½ cup Cheddar, grated
jalapeños, seeded and finely chopped
2 T Woolworths beef biltong powder
1 small red onion, finely chopped
½ t cayenne pepper

For the biltong topping:

1/2 g biltong, finely chopped

For the walnut topping, combine:

100 g walnuts, chopped
80 g cranberries, chopped
A few sprigs rosemary, chopped

Method

1. In a large bowl, combine the cream cheese, mayonnaise, chives, Cheddar, jalapenos, biltong powder, onion and cayenne pepper. Mix well, then set aside.

2. Place the finely chopped biltong to a plate. Roll spoonfuls of the cheese mixture into balls, then toss in the biltong or rosemary topping to coat the balls on all sides. Do the same with the rest of the cream cheese.

3. Chill until ready to serve with crackers.

Find more cheese recipes here

Photographer: Jan Ras

Production: Marcelle van Rooyen

Food assistant: Bianca Jones

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