This Mexican Cheese Ball with Spicy Tortilla Chips is a fabulous and easy to make appetizer that will be the hit of the party. It’s made with creamy avocado, cheeses, lots of seasonings, and some green chiles. Then serve it with some fun homemade Spicy Tortilla Chips! Yum!
I’m very excited to be participating in this latest edition of Freaky Friday with a wonderful recipe for Mexican Cheese Ball with Spicy Tortilla Chips from Take Two Tapas.
Freaky Friday is an old-fashioned blog hop, where I make another blogger’s recipe. That blogger makes a recipe from someone, and if you clicked through all the way around all of the bloggers who are involved, you would get back to my blog! So, if you would be so kind as to hop around and take a look at everyone participating, I promise it’ll be fun, and you’ll get lots of great new recipe ideas!
Take Two Tapas
“Here on the blog we are sharing recipes for smaller portioned plates! We don’t believe that you need to go into a food coma when you eat, so we are making delicious food with big flavors, but with smaller portions.
You can find yummy salads, savory dishes to make a meal out of, soups that will warm your soul, and sweets to satisfy that won’t make you loosen your belt a notch!” How awesome is that!
Besides the great recipe for Mexican Cheese Ball with Spicy Tortilla Chips that I made for you today, I found lots of other yummy looking goodies on Take Two Tapas, including Puff Pastry Cinnamon Roll Bites and Powerballs with Dates, Chocolate, and Macadamia Nuts. I hope to be making both of these really soon!
That’s cheese ball
I can’t tell you the number of “that’s cheese ball” jokes I heard around the house the week that I made this. But, cheesy jokes aside, I love the ease and yumminess of this Mexican Cheese Ball! It can be made ahead of time and put out when you’re ready to eat it!
You know I love Mexican food, and this has all the yummy Mexican flavors of green chiles and Taco Seasoning. I used my homemade Taco Seasoning for this; find the recipe here. If you use a store-bought Taco Seasoning, check the ingredients to see if there’s salt. If so, cut back on the amount of salt you add to the cheese ball.
Find all the amazing recipes in this edition of Freaky Friday
Please stop by and visit the rest of the other blogs participating in Freaky Friday…you just might find a new favorite recipe!
10 Minute Chicken Ramen Stir Fry from Aunt Bee’s Recipes
Roasted Cabbage Wedge Salad from The Devilish Dish
Mushroom Goat Cheese Baked Eggs from Full Belly Sisters
Dill Deviled Eggs from Cooking on A Budget
Creamy Corn Dip from Big Rigs n’ Lil Cookies
Taco Spiced Baked Chicken Tenders from The Flavor Bender
Mixed Berry French Toast Casserole from Belle of the Kitchen
Apple Chicken Salad from LeMoine Family Kitchen
Baked Mozzarella Sticks from A Kitchen Hoor’s Adventures
Tex-Mex Tater Soup from PicNic
Corn Dip Crock Pot from Take Two Tapas
Strawberry Cheesecake Muffins from An Affair from the Heart
Chicken Paprikash from A Dish of Daily Life
Raspberry Cream Cheese Dessert from Who Needs a Cape?
Bucatini with Sausage from A Foodie Affair
Mexican Cheese Ball with Spicy Tortilla Chips Recipe
Mexican Cheese Ball with spicy Tortilla Chips
Mexican Cheese Ball
Spicy Tortilla Chips
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 6-8 flour tortillas
- In a large bowl with a hand mixer, or in a stand mixer, combine all the ingredients for the cheese ball. Using your hands, shape the cheese mixture into a ball and place on a piece of parchment. Wrap cheese ball in plastic until ready to serve. When ready to serve, dust with taco seasoning and chili powder.
For the Spicy Tortilla Chips
- Preheat the oven to 350 degrees F.
- In a small dish, mix the oil with the cumin and chili powder.
- Cut the tortillas in wedges, and brush or toss the tortillas with the spiced oil. Bake 7-10 minutes or until toasty brown and fragrant.
- Serve Spicy Tortilla Chips with the Mexican Cheese Ball.
Find the recipe for Homemade Taco Seasoning here http://lifecurrentsblog.com/homemade-taco-seasoning/ Adapted from Take Two Tapas