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.
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