Starters & Light meals
Jalapeño popper cheese balls
Easy
These easy cheese balls have a core of cream cheese, Cheddar, biltong powder and mayo – they’re perfect for spreading onto crackers at a picnic. Roll them in chopped biltong or a mix of rosemary, walnuts and dried cranberries for extra flavour.
Ingredients
Method
- 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
Ingredients
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.
Photographer: Jan Ras
Production: Marcelle van Rooyen
Food assistant: Bianca Jones
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