Mexican Cheese Ball Recipes

TACO CHEESE BALL RECIPE

Steps:

• Add Mexican cheese to a food processor and pulse until crumbly.
• Add the Mexican cheese, cream cheese, and taco seasoning to a large bowl and beat with a hand mixer until fully combined. Scrape down the sides of the bowl as needed.
• Cover the mixture and chill in the refrigerator for at least 2 hours.
• Mix together the minced cilantro and the chopped pecans in a medium bowl. Form the cheese mixture into a ball and roll it in the nut mixture until evenly coated. Plate and serve with tortilla chips or crackers.

MEXICAN CHEESE BALL

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.

MEXICAN CHEESE BALL

Steps:

• NOTE: Toasting the pecans is reflected in the PREP time.
• Toast the pecans at 275 degrees for 20-30 min - do not burn. Stir together nuts with butter and salt and set aside to cool.
• In a food processor, blend remaining ingredients until thoroughly combined. Shape into a ball and roll in the cooled pecans.
• Cover with plastic wrap and refrigerate at least 2 hours. Serve with the tortilla or corn chips.

MEXICAN-STYLE PARTY CHEESE BALL

Steps:

• Beat cream cheese and shredded cheeses in medium bowl with mixer until blended.
• Add all remaining ingredients except cracker crumbs; mix well. Shape into ball.
• Refrigerate 1 hour.
• Roll in crumbs. Serve with additional round buttery crackers.