Pepper Jack Cheese Ball

Pepper Jack Cheese Ball

Spice up the appetizer table with this south-of-the-border take on a cheese ball. Pepper Jack cheese turns up the heat, cilantro and lime add fresh zest and a crushed tortilla-chip coating adds crunch.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

18

servings

1 1/2
cups shredded pepper Jack cheese (6 oz)
1
cup shredded sharp Cheddar cheese (4 oz)
2
packages (3 oz each) cream cheese, softened
1
tablespoon lime juice
1/2
teaspoon onion powder
1/4
cup sliced ripe olives
1/4
cup chopped fresh cilantro
3/4
cup nacho-flavored tortilla chips, crushed
Assorted crackers or tortilla chips
  1. In food processor, place cheeses, lime juice and onion powder. Cover; process until well mixed. Spoon into medium bowl. Stir in olives and cilantro.
  2. Place crushed tortilla chips on waxed paper. Spoon cheese mixture onto chips. Roll to coat cheese ball with chips. Serve with crackers.
Makes 18 servings (2 tablespoons cheese ball and 4 crackers each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
Make the cheese ball ahead of time and refrigerate. For easy spreading, let it stand at room temperature about 15 minutes before serving.
Substitution
Use chopped olives instead of sliced if you prefer.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 6g,
    • Trans Fat 1 1/2g),
  • Cholesterol 25mg;
  • Sodium 310mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.