Cowboy Caviar Jalapeño Popper Cheese Log

Equipment

• Stand mixer or electric hand mixer
• Large non-stick skillet
• Rubber spatula
• Plastic cling wrap
• Fine-mesh sieve (for rinsing and draining beans/corn)
• Chef’s knife and cutting board

Ingredients

For the Cheese Log Base

• 16 oz (2 blocks / 450g) cream cheese, softened to room temperature
• 1 cup (115g) sharp yellow cheddar cheese, freshly shredded
• 1/2 cup (60g) Monterey Jack or Pepper Jack cheese, shredded
• 6 slices thick-cut bacon, cooked until crispy and finely chopped (divided)
• 2 large fresh jalapeño peppers, seeded and finely diced (divided)
• 1/2 cup (80g) canned black beans, thoroughly rinsed, drained, and dried
• 1/2 cup (80g) sweet yellow corn (fresh, canned, or thawed frozen), dried
• 1/4 cup (40g) red bell pepper, finely diced
• 1/4 cup (30g) red onion, finely minced
• 2 tbsp fresh cilantro, finely chopped (divided)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper
• 1 tbsp fresh lime juice

For the Crunchy Outer Coating

• 1/2 cup panko breadcrumbs
• Remaining chopped bacon (reserved from above)
• Remaining diced jalapeño (reserved from above)
• 2 tbsp fresh cilantro, finely minced
• 2 tbsp reserved toasted corn and black beans

Instructions

1. Place the chopped thick-cut bacon in a cold non-stick skillet and turn the heat to medium. Cook, stirring occasionally, until the bacon fat is completely rendered and the pieces are dark golden and crispy. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Keep 1 tablespoon of rendered bacon fat in the skillet.
2. Increase heat to medium-high. Add the sweet corn, diced red bell pepper, and half of the diced jalapeños to the skillet with the bacon fat. Sauté for 2 to 3 minutes until slightly charred and moisture has evaporated. Transfer to a bowl and let cool completely.
3. Lower the heat to medium-low, add the panko breadcrumbs to the remaining skillet residue, and toast for 2 minutes until light brown and aromatic. Remove from heat and cool.
4. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for 2 minutes until smooth, creamy, and free of lumps. Add the garlic powder, onion powder, smoked paprika, cumin, sea salt, black pepper, and fresh lime juice. Mix on low until fully incorporated.
5. Using a rubber spatula, gently fold in the shredded cheddar cheese, Pepper Jack cheese, red onion, half of the crispy bacon, half of the cilantro, the dried black beans, and the cooled sautéed corn and pepper mixture. Fold carefully to ensure the black beans do not mash into the cheese.
6. Lay a 18-inch sheet of plastic cling wrap flat on your countertop. Scoop the cheese mixture onto the center of the wrap. Using the edges of the plastic wrap, press and roll the mixture into a compact cylinder roughly 8 to 9 inches long and 2.5 inches thick. Twist the ends tightly like a candy wrapper to seal. Refrigerate for at least 2 hours (or up to 24 hours) until firm.
7. On a clean plate, combine the toasted panko, reserved bacon bits, reserved diced jalapeño, and remaining cilantro. Unroll the chilled, firm cheese log and roll it gently over the topping mixture, pressing lightly so the coating adheres evenly to all sides. Transfer to a serving platter alongside tortilla chips, crackers, or sliced baguette.

Nutrition

Calories: 185 kcal — · Protein: 5.6 g 11% · Fat: 15.2 g 23% · Carbohydrates: 6.8 g 2% Dietary · Saturated Fat: 8.1 g 41% · Fiber: 0.9 g 4% · Sugar: 1.8 g — · Sodium: 340 mg 15%