Mexican Spiced Cheese Ball

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My favorite type of meal to host is, hands down, Mexican style. Whether it’s Taco Night,Ceviche, or Street Corn, I’m all about adding a little spice to the mix. That’s where today’s recipe comes in handy. This guy gets high marks for taste, and I dig how easy it is to prepare. Note that you can easily change the heat factor on this with the substitute ingredients in the parentheses!

Here’s what you need:

  • 8 ounces Monterey Jack Cheese (or Pepper Jack)
  • ½ cube (4 oz.) of cream cheese
  • ½ tsp salt
  • 1 smashed garlic clove
  • 7-12 slices nacho style jalapeno peppers
  • 2 cups tortilla chips (I like the spiced version!)
  • 3 Tbspns chili powder
  • 2 tsp cumin
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Put cheeses, garlic, and jalapeno in a food processor fitted with the chopping blade. A blender should work as well, but may take longer.

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Pulse until a ball begins to form. 

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Place plastic wrap in a medium sized bowl.  Scoop out the mixture into the plastic wrap.

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Wrap up the cheese in the plastic and gently mold together to get the desired shape. I usually do the classic ball, but a log shape would allow for even more coating! Put in fridge until firm.

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Meanwhile, pulverize the chips in the food processor.

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Add spices and salt.

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When the ball is firm, roll in the topping.

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Serve with a knife if you’re using tortilla chips or with a sturdy cracker.You can make the cheese ball ahead of time without the topping, and simultaneously mix the topping a store in a ziploc bag. However, I recommend not combining the two together until a hour or so before serving.  That preserves more of the topping's texture.

Enjoy!