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Category: Cheeseballs
Prep Time: Cook Time: Total Time:
2 cups shredded pepper Jack cheese
8 oz cream cheese, softened
3 tbsp salsa
2 tbsp minced fresh cilantro
1 clove garlic, minced
1/2 cup blue corn tortilla chips
Process all of the ingredients (except the nuts, chives, or tortilla chips) in a food processor until smooth, scraping down the sides as necessary, about 1 minute. Transfer the cheese mixture to the center of a large sheet of plastic wrap.
Holding the corners of the wrap in one hand, twist the cheese with your other hand to seal the wrap and shape the cheese into a rough ball (mixture will be somewhat loose). Refrigerate until firm, about 3 hours. (The cheese ball can be refrigerated for up to 2 days.) Once the cheese ball is firm, reshape it as necessary into a smooth sphere. Unwrap the cheese ball and roll it in nuts, chives, or tortilla chips. Let it sit at room temperature for 15 minutes before serving. serves 15 to 20
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MEXICALI CHEESE BALL
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Category: Cheeseballs
Prep Time: Cook Time: Total Time:
2 cups shredded pepper Jack cheese
8 oz cream cheese, softened
3 tbsp salsa
2 tbsp minced fresh cilantro
1 clove garlic, minced
1/2 cup blue corn tortilla chips
Process all of the ingredients (except the nuts, chives, or tortilla chips) in a food processor until smooth, scraping down the sides as necessary, about 1 minute. Transfer the cheese mixture to the center of a large sheet of plastic wrap.
Holding the corners of the wrap in one hand, twist the cheese with your other hand to seal the wrap and shape the cheese into a rough ball (mixture will be somewhat loose). Refrigerate until firm, about 3 hours. (The cheese ball can be refrigerated for up to 2 days.) Once the cheese ball is firm, reshape it as necessary into a smooth sphere. Unwrap the cheese ball and roll it in nuts, chives, or tortilla chips. Let it sit at room temperature for 15 minutes before serving. serves 15 to 20
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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