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Pepper Jack Cheese Ball

Prep 15 min
Total 15 min
Servings 18

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. MORE+ LESS-

By Betty Crocker Kitchens

September 30, 2009

Ingredients

1 1/2

cups shredded pepper Jack cheese (6 oz)

cup shredded sharp Cheddar cheese (4 oz)

packages (3 oz each) cream cheese, softened

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

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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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 190
Calories from Fat: 120

% Daily Value

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;