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Pepper Jack Cheese Ball

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Pepper Jack Cheese Ball
  • Prep 15 min
  • Total 15 min
  • Servings 18
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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.
By Betty Crocker Kitchens
Updated Dec 4, 2019

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make the cheese ball ahead of time and refrigerate. For easy spreading, let it stand at room temperature about 15 minutes before serving.
  • tip 2
    Use chopped olives instead of sliced if you prefer.

Nutrition

190 Calories, 13g Total Fat, 6g Protein, 12g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
6g
31%
Trans Fat
1 1/2g
Cholesterol
25mg
8%
Sodium
310mg
13%
Potassium
45mg
1%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
1g
Protein
6g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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