Mexican Cheese Ball

Name: Mexican Cheese Ball
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 1 large cheeseball
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.)

(5)

Recipe by Redneck Epicurean

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

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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