Fiesta Cheese Ball Recipes

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MEXICAN CHEESE BALL



Mexican Cheese Ball image

This Mexican Cheese Ball is great for holiday get-togethers and can easily be made ahead of time!

Provided by By Christy Denney

Categories     Appetizer

Time 1h15m

Yield 12

Number Of Ingredients 8

2 (8-oz) packages cream cheese, softened
1 cup shredded Mexican cheese blend
1 (4-oz) can of Old El Paso™ diced green chiles, drained
1 (1-oz) package Old El Paso™ taco seasoning mix
1/4 cup sliced green onions (about 2 green onions)
1 teaspoon lime juice
1 cup crushed tortilla chips (about 3 cups whole)
Tortillas chips and sliced red and green bell pepper for serving

Steps:

  • In a food processor, add the cream cheese, shredded cheese, diced green chilies, taco seasoning, green onions, and lime juice. Pulse well until ingredients are completely combined.
  • Line a bowl with plastic wrap. Spoon the mixture on top of the plastic wrap and wrap completely forming a ball.
  • Chill in the fridge (or the freezer for faster chilling) for at least an hour until ball is firm.
  • In a food processor, crush chips until fine.
  • Unroll ball from plastic wrap and roll in the crushed chips. Cut slices with a knife and serve with chips and bell peppers.

Nutrition Facts : Calories 210, Carbohydrate 8 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 2 g, TransFat 0 g

SPICY CHEESE BALL



Spicy Cheese Ball image

Make and share this Spicy Cheese Ball recipe from Food.com.

Provided by Dudemickgal

Categories     < 15 Mins

Time 5m

Yield 1 ball

Number Of Ingredients 3

1 (1 ounce) package ranch fiesta dip mix
2 (8 ounce) packages cream cheese, 1/3 less fat
Lawry's Seasoned Pepper

Steps:

  • Mix together the cream cheese and Fiesta Ranch Dip mix.
  • Form mixture into a ball and roll in seasoned Pepper.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 1583.1, Fat 158.2, SaturatedFat 99.6, Cholesterol 499, Sodium 1342.7, Carbohydrate 12.1, Sugar 0.9, Protein 34.2

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