Mexicali Cheese Ball

With all the parties this time of year, this is the perfect holiday hors d’oeuvre.  So easy to make and way better than any store bought cheese ball.

• 2 cups shredded pepper Jack cheese
• 8 oz. cream cheese, softened
• 3 tablespoons salsa
• 2 tablespoons minced fresh cilantro
• 1 garlic clove, minced
• 1/2 cup blue corn tortilla chips, crushed

Process all of the ingredients (except tortilla chips) in a food processor until smooth, scraping down the sides as necessary, about 1 minute.  Transfer the cheese mixture to the center of a large sheet of plastic wrap.

Holding the corners of the wrap in one hand, twist the cheese with our other hand to seal the wrap and shape the cheese into a rough ball (mixture will be somewhat loose).  Refrigerate until firm, about 3 hours.  (The cheese ball can be refrigerated for up to 2 days.)  Once the cheese ball is firm, reshape it as necessary into a smooth sphere.  Unwrap the cheese ball and roll it in crushed tortilla corn chips.  Let it sit at room temperature for 15 minutes before serving.

Serves 15 to 20.

“When I’m thinking about an answer while others are talking – I’m not listening.”