Mexican Cheese Ball
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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READY IN: 2hrs 30mins
YIELD: 1 large cheeseball
UNITS: US
INGREDIENTS
Nutrition- 2⁄3
- 1tablespoon melted butter
- 1⁄8teaspoon salt
- 2
- 4
- 1⁄2cup shredded cheddar cheese
- 1⁄4cup taco seasoning
- 1⁄4cup picante sauce (I like Pace.)
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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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