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Pepper Jack Cheese Ball

Name: Pepper Jack Cheese Ball
Prep time: 15 min
Total time: 15 min
Yield: 18
Cuisine: Southwestern
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

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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;