Mexican Cheese Ball

Preperation time
30 m
Skills level

Serving size
8
Country of origin

Preparation time: 30 m
Cooking time: 10 m
Servings: 8

Ingredients

  • 1 (16 ounce) tub low-fat cream cheese, room temp
  • 1 cup Mexican cheese, finely shredded
  • 2 tablespoons light sour cream
  • 4 tablespoons cilantro, finely chopped
  • 3 tablespoons scallions, finely chopped
  • 1 whole red bell pepper plus 4 tablespoons finely chopped
  • 1 packet taco seasonings, mild or spicy
  • 1 cup cornflakes breadcrumbs
  • a good quality extra virgin olive oil
  • sea salt and black pepper
  • paprika & Mexican Spices
  • 1 slice white cheddar, Munster, or Mozzerella Cheese for string
  • 1 large bag spicy red-hot tortilla chips or corn tortilla chips
  • one head cauliflower, cut into pieces for dipping
Recipe Type:
Course:

This Mexican Cheese Ball shaped in the form of a football will score big with your guests! All the flavors blend really well together. Warming it up in the oven is a nice touch! (or should i say touchdown!)

Combine room temperature cream cheese, 1 cup packed Mexican shredded cheese, 2 tablespoons sour cream, 2 tablespoons chopped scallions (hold the last tablespoon for topping), 3 tablespoons chopped cilantro (hold the last tablespoon for topping), dash paprika, 1-2 tablespoons taco seasonings, black pepper and sea salt to taste, 3 tablespoons chopped red bell pepper (hold the last tablespoon for topping) in a blender and pulsate until smooth and creamy. Chunks will remain from the scallions and red pepper.

Next, pour into an oven safe bowl (that can also go into freezer) and shape into a football, cover and freeze for 10-15 minutes until slightly hardened or if you have more time, can place in frig for a 1 hour to harden.

In the meantime, combine 1 cup cornflakes crumbs (they come pre-crushed in the breadcrumb section) in a pan with a drizzle of olive oil, a dash of paprika to deepen the hue to orange/brown, dash Mexican seasoning (optional), and a teaspoon of the taco seasoning (or more), along with 1 tablespoon finely chopped cilantro, 1 tablespoon finely chopped red pepper for a pop of color, and 1 tablespoon finely chopped scallions. Keep this on low heat and mix until the color deepens, roughly 3 minutes. Take off the heat.

Take the cheese ball out of freezer (or fridge) and add cooled breadcrumbs to the top pressing firmly. Press with the back of spoon to smooth. Add a line of white cheddar, mozzarella or Munster for center vertical string, and 3-4 lines for horizontal strings. Cover and freeze again for 30 minutes or more – just to set. You can skip this step if you wish.

Rinse and dry the pepper, cut out the seeds, and slice into pieces for dipping into cheese ball.

Set oven at 350 degrees. Place in oven for 10 minutes to just slightly warm. Serve with sliced red bell pepper and spicy red-hot tortilla chips or corn tortillas.

Place on a tray or large board with a bunch of fresh chives to mimic the turf and you can use the red pepper to write out “hut” or create a goal post.
Other ideas for your platter: add a red pepper dip, or humus dip and cauliflower (reminds me of pom-poms), and other veggies so your guests will have healthy options.

You can make this anytime of year and shape into a heart, a Christmas tree or a ball. Enjoy!