Thursday, December 2, 2010

Fiesta Cheese Ball

We had snacks for lunch on Thanksgiving day. We tried this cheese ball and really liked it. Next time we will make it a bit spicier. It did 'spice' up the next day after sitting. Easy to make, too.

Fiesta Cheese Ball

1 1/2 cups chopped pecans
1 (1 ounce) envelope taco seasoning, divided
16 ounces cream cheese, softened
1 tablespoon cayenne pepper sauce( we did not use this much--maybe 1/2)
1 tablespoon seeded and minced jalapeno pepper (We used 1/2 jalapeno)
1 tablespoon minced red onion
1 cup seeded and minced red bell pepper
8 ounces shredded Colby-jack cheese

Preheat oven to 300 degrees F. Place pecans on a baking sheet and toast in oven for 15 to 20 minutes.(We toasted the pecans on the stove top) Remove from oven and toss with 2 tablespoons of the taco seasoning; set aside.
In a large bowl, beat the cream cheese, remaining taco seasoning and Tabasco
sauce until smooth. Add jalapeno, onion, bell pepper and the cheese. Stir to combine. Form the cheese into a large ball. Roll cheese ball in the nuts, coating the surface. Double wrap in plastic wrap. Chill until firm and serve with crackers.

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