My favorite type of meal to host is, hands down, Mexican style. Whether it’s Taco Night,Ceviche, or Street Corn, I’m all about adding a little spice to the mix. That’s where today’s recipe comes in handy. This guy gets high marks for taste, and I dig how easy it is to prepare. Note that you can easily change the heat factor on this with the substitute ingredients in the parentheses!

Here’s what you need:

8 ounces Monterey Jack Cheese (or Pepper Jack)
½ cube (4 oz.) of cream cheese
½ tsp salt
1 smashed garlic clove
7-12 slices nacho style jalapeno peppers
2 cups tortilla chips (I like the spiced version!)
3 Tbspns chili powder
2 tsp cumin

Put cheeses, garlic, and jalapeno in a food processor fitted with the chopping blade. A blender should work as well, but may take longer.

Pulse until a ball begins to form.

Place plastic wrap in a medium sized bowl. Scoop out the mixture into the plastic wrap.

Wrap up the cheese in the plastic and gently mold together to get the desired shape. I usually do the classic ball, but a log shape would allow for even more coating! Put in fridge until firm.

Meanwhile, pulverize the chips in the food processor.

Add spices and salt.

When the ball is firm, roll in the topping.

Serve with a knife if you’re using tortilla chips or with a sturdy cracker.You can make the cheese ball ahead of time without the topping, and simultaneously mix the topping a store in a ziploc bag. However, I recommend not combining the two together until a hour or so before serving. That preserves more of the topping's texture.

Enjoy!

Mexican Spiced Cheese Ball