Mexican Cheese Ball recipe: a Halloween appetizer idea

Mexican Cheese Ball recipe: a Halloween appetizer idea

The flavors of this cheese ball are definitely Mexican with some spice without being overwhelming. I opted to coat this with black sesame seeds for the Halloween color but you can use other coatings such has corn chips ground into crumbs or nuts (spiced nuts would be great). Kid approved too!

Course Appetizer

Cuisine American

Prep Time 15

Total Time 4

Servings (large cheese ball 5 inches in diameter)

Calories 157kcal

Author Toni Dash

Ingredients

1 8-ounce package cream cheese , room temperature
1 cup prepared Mexican cheese blend , finely grated (or make your own of Colby, Monterey Jack and Cheddar)
¼ cup butter , unsalted and room temperature
1 tablespoon milk
½ teaspoon Worcestershire sauce
2 tablespoons green onion , thinly sliced
2 tablespoons pickled canned jalapeno peppers , finely chopped
½ cup black sesame seeds

Instructions

In the bowl of a freestanding mixer (or using a handheld mixer) beat the cream cheese, Mexican cheese and butter until fluffy and fully combined. Scrap sides of bowl as needed.
Beat in the milk and Worcestershire sauce until fully combined.
On low speed beat in green onions and jalapeno peppers to combine. Put mixture in a sealed container in a refrigerator for a minimum of 4 hours, preferably overnight.
When fully chilled, shape the mixture into a ball. Place sesame seeds on a plate and gently roll the ball in the seeds to fully cover. Allow to stand at room temperature for 15 minutes before serving with crackers or flatbread.

Notes

Note: Total time dependent on how long cheese ball is refridgerated.

Nutrition