Small balls of cheese, seasoned with green chilies and wrapped around olives are a mouthful of goodness on a stick. And, they are the perfect summer appetizer you can take to the beach, a pool party, or to your neighbor's backyard. If you love cake pops, this savory version of them is for you!
In a small bowl, combine cream cheese with shredded Cheddar cheese and green chilies; spoon small mounds of this cheese mixture onto a plate. Chill about 20 to 30 minutes to make rolling into balls easier.
Roll seasoned cheese mounds into balls.
Crush 1/3 cup Chipotle Cheddar Chex Mix® snack mix.
Wrap cheese balls around olives and then roll into the crushed Chex Mix®.
Insert a lollipop stick into each cheese ball.
Green Chilies and Cheese Olive Pops
Prep Time: 15 minutes
Start to Finish: 40 minutes
4 oz cream cheese, softened
½ cup finely shredded Cheddar cheese (2 oz)
2 tablespoons chopped Old EL Paso® chopped green chilies, drained
14 large pitted black olives, drained
1/3 cup Chipotle Cheddar Chex Mix® snack mix, finely crushed
14 lollipop sticks
Line dinner plate with waxed paper. In small bowl combine cream cheese, Cheddar cheese and green chilies. Spoon scant tablespoons of cheese mixture onto plate, making 14 mounds of cheese mixture. Refrigerate 20 to 30 minutes or until firm.
Flatten each cheese mound slightly. Cover olives with cheese mixture, rolling in palm of hand until olive is completely covered, forming small balls. Roll balls into snack mix to coat. Insert lollipop stick into each cheese ball. Store in refrigerator.
14 olive pops
Tips: For spicier flavor, stir in 1/4 to 1/2 teaspoon chipotle chili pepper into cheese mixture before rolling around olive.
To crush snack mix, place in food-storage plastic bag; crush with rolling pin. Or, place in food processor bowl with metal blade; process with on-and-off pulses until consistency of fine crumbs.