Mexican Cheese Ball
5
People talking
There are so many cheese ball recipes and so many Mexican dip recipes, but I'd never seen a Mexican cheese ball, so I had to try it. DEEEElish! It's great served with tortilla chips or those extra big Scoops corn chips.
- Ready In:
- 2hrs 30mins
- Yields:
- Units:
5
People talking
ingredients
- 2⁄3 cup chopped pecans, toasted
- 1 tablespoon melted butter
- 1⁄8 teaspoon salt
- 2 (8 ounce) blocks cream cheese, softened
- 4 green onions, chopped
- 1⁄2 cup shredded cheddar cheese
- 1⁄4 cup taco seasoning
- 1⁄4 cup picante sauce (I like Pace.)
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Redneck Epicurean
Contributor
@Redneck Epicurean
Contributor
"There are so many cheese ball recipes and so many Mexican dip recipes, but I'd never seen a Mexican cheese ball, so I had to try it. DEEEElish! It's great served with tortilla chips or those extra big Scoops corn chips."
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Good stuff!Reply
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This was a great recipe for Holiday Appitizers. I have had to make it 5 times since Thanksgiving.1Reply
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I took this cheeseball to work and it was devoured. Everyone loved it!!!! So simple and full of flavor. Thanks for a great appy!1Reply
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Not bad but not amazing either. If I made this again I would cut the recipe in half. I made it for a large party and while most of the other stuff on the table was gone, I still had about 3/4 of this cheese ball left.Reply -
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