Jalapeño, Bacon & Cheese Ball Lollipops

Yield: 6


  • 1⅛ cups cream cheese
  • 3 jalapeño peppers, chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 teaspoon garlic powder 
  • 1 teaspoon cumin
  • 1 teaspoon Worcestershire sauce
  • 1 cup cheddar, grated
  • 8 slices crispy bacon
  • 1⅛ cups pecans
  • 6 lollipop sticks
  • Crackers, to serve 


  • In a medium-sized bowl, combine the cream cheese, chopped jalapeños, salt, pepper, garlic powder, cumin, cheddar, and Worcestershire sauce. Stir thoroughly. 
  • Using your fingers, form the mixture into 6 balls and set them on a parchment paper-lined tray. Place them in the refrigerator, and let them cool for 15 minutes.
  • In a food processor, combine the pecans and crispy bacon strips. Cover and blitz thoroughly until the contents take on the consistency of breadcrumbs, and set the mixture in a bowl.
  • Roll the cream cheese balls in the bacon-pecan crumbs until thoroughly and evenly coated. Poke a lollipop stick in each one, and serve with crackers on the side (optional).