Mexican Cheese Ball with spicy Tortilla Chips

Servings 10


Mexican Cheese Ball

  • 8 ounces of cream cheese, softened
  • 4 ounces Pepperjack cheese, shredded
  • 4 ounces Mexican blend style shredded cheese
  • ½ ripe avocado
  • 1 can (4 ounce) chopped green chiles, drained
  • 2 teaspoons Taco Seasoning
  • 1 teaspoon salt
  • Additional taco seasoning and chili powder for garnish

Spicy Tortilla Chips

  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 6-8 flour tortillas


  1. 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

  1. Preheat the oven to 350 degrees F.
  2. In a small dish, mix the oil with the cumin and chili powder.
  3. 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.
  4. Serve Spicy Tortilla Chips with the Mexican Cheese Ball.

Recipe Notes

Since this is an appetizer that's meant to be shared, I'm only guessing at the number of servings
Find the recipe for Homemade Taco Seasoning here

Adapted from Take Two Tapas