GREEN CHILE CHEESE BALL

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Green Chile Cheese Ball image

This mouth-watering appetizer is ideal for any party, from Super Bowl Sunday to book club meetings. Awe your friends with this Southwestern-style cheese ball! Place on a nice serving dish with an assortment of crackers (I believe that Wheat Thins go the best with this dish).

Provided by Brian W.

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 50m

Yield 20

Number Of Ingredients 7

4 large Anaheim chile peppers
1 ½ pounds shredded pepper jack cheese
2 (8 ounce) packages cream cheese, softened
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
2 cups finely chopped pecans

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Cook chiles on the preheated grill until the skin of the peppers has blackened and blistered, about 5 minutes. Be careful not to overcook the peppers, or the skin will not come off easily. Turn the peppers often to cook evenly. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and seeds. Chop the peppers.
  • Combine the chopped peppers with the pepper jack, cream cheese, garlic, salt, and pepper. Form the the mixture into a ball and place on a plate covered with wax paper. Place the cheese ball in the freezer until very cold, about 15 minutes.
  • Spread the chopped pecans on a large cutting board or baking sheet. Roll the frozen cheese ball in the pecans. Use your hand to pack any areas that are not covered by pecans, making sure the entire outside of the cheese ball is covered with a nice layer of pecans.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 4.6 g, Cholesterol 61.2 mg, Fat 26.7 g, Fiber 1.3 g, Protein 10.3 g, SaturatedFat 11.7 g, Sodium 390.8 mg, Sugar 1.2 g

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