Pepper Jack Cheese Ball

By Tonya_Speed

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.

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

Preparation

Step 1

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.

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