Best Mexican Cheese Ball Recipes

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.

MEXICAN-STYLE PINECONE CHEESE BALL

Steps:

• Process first 3 ingredients in food processor until blended. Stir in chiles and pepper.
• Shape into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.
• Refrigerate 2 hours.

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.

MEXICAN CHEESE BALL

Steps:

• In a large mixer bowl at medium speed, beat cream cheese until fluffy. Add Cheddar cheese, nuts, 2 teaspoons of the chili powder and garlic salt. Beat at low speed until well blended.With moistened hands, shape into 1 large or 2 small balls.If making ahead, wrap in plastic wrap and refrigerate. Remove from refrigerator 1 hour before serving.To serve, place on serving plate. Sprinkle remaining 1/2 teaspoon chili powder over top and surround with parsley. Serve with crackers.