Pepper Jack Cheese Ball
Prep Time: 15 Minutes
Start to Finish: 15 Minutes
Servings: 18
1½ cups shredded pepper Jack cheese (6 oz)
1 cup shredded sharp Cheddar cheese (4 oz)
2 packages (3 oz each) cream cheese, softened
1 tablespoon lime juice
½ teaspoon onion powder
¼ cup sliced ripe olives
¼ cup chopped fresh cilantro
¾ cup nacho-flavored tortilla chips, crushed
Assorted crackers
1 In food processor, place cheeses, lime juice and
onion powder. Cover; process until well mixed.
Spoon into medium bowl. Stir in olives and cilantro.
2 Place crushed tortilla chips on sheet of waxed
paper. Spoon cheese mixture onto chips; roll to coat
cheese ball with chips. Serve with crackers.
PER SERVING (2 TABLESPOONS CHEESE AND 4 CRACKERS):
Calories 190; Total Fat 13g (Saturated Fat 6g); Sodium 310mg;
Total Carbohydrate 12g (Dietary Fiber 0g); Protein 6g
DO-AHEAD
You can make the cheese ball ahead and refrigerate
it, but let it stand at room temperature about
15 minutes before serving. It will be much easier
to spread.
SUBSTITUTION
If you prefer, chopped olives can be used instead
of sliced. Try serving the cheese ball with tortilla
chips instead of crackers.
CHEESE BALLS
BECAME POPULAR IN
THE 1950S WITH
THE INCREASED
AVAILABILITY OF THE
KITCHEN BLENDER.
0 comments :
Post a Comment