Happy Friday everyone! I hope you had a good week and I hope you're ready for a tasty and easy little appetizer. We're mixing up a classic, rather than stuffing a pepper with cream cheese we're going to finely chop up the pepper and add it to the cream cheese. We want to chop it fine, but too fine. The idea here is that the jalapeño has still has some of that nice refreshing crunch while also guaranteeing that each bite of the cheese ball has some jalapeño in it. Additionally, we're going to roll these around in breakfast beef crumbles that we made in advance. now, if you're only serving around 4 or so people, I would not use 16 oz of cream cheese. I ended up with about 15 of these and people only took about 1 each. Additionally, I only used 1/2 tsp of cayenne pepper, which made these extremely mild. Be careful with cayenne though, taste your jalapeño's before you add more, sometimes they are extremely hot and I likely bought some milder peppers.
And that's it! Those are all the notes I had this week, click the link below to check out the youtube video or keep scrolling for the full recipe. See you next week! Check out the video here
2 packages of Midamar Hickory Smoked Breakfast Beef, cooked and chopped into small crumbles, divided
16 oz Cream Cheese
1 Tbsp Chives
1 tsp Black Pepper
1/2 - 1 tsp Cayenne Pepper
4 Jalapeño's, finely chopped
1/2 cup Cheddar Cheese
1 Tbsp Mayonnaise
1) In a large bowl combine1/4 cup breakfast beef crumbles and all remaining ingredients. Mix well.
2) Lay remaining breakfast beef on a plate. Using a cookie scoop, or a table spoon, get a small amount of cream cheese mixture. Place between palms and form a small ball. Lay cheese ball on top of breakfast beef, gently press and roll until the entire ball is covered in breakfast beef nd place on serving plate or tray.
3) Insert tooth picks into each ball, cover with cling wrap and refrigerate for at least 30 minutes. Serve on it's own or with crackers