Pepper Jack Cheese Ball

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.


18 servings


1 1/2 cups shredded pepper Jack cheese (6 ounces)
1 cup shredded sharp Cheddar cheese (4 ounces)
2 (3 ounce) packages cream cheese, room temperature
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


In food processor, place cheeses, lime juice and onion powder. Cover; process until well mixed. Spoon into medium bowl. Stir in olives and cilantro.

Place crushed tortilla chips on wax paper. Spoon cheese mixture onto chips. Roll to coat cheese ball with chips. Serve with crackers.

Estimated Time

Preparation/Total Time: 15 minutes

Additional Information

Make the cheese ball ahead of time and refrigerate. For easy spreading, let it stand at room temperature about 15 minutes before serving.

Use chopped olives instead of sliced if you prefer.

Nutritional Information

1 Serving (1 Serving): Calories 190 (Calories from Fat 120), Total Fat 13 g (Saturated Fat 6 g, Trans Fat 1 1/2 g), Cholesterol 25 mg; Sodium 310 mg; Total Carbohydrate 12 g (Dietary Fiber 0 g, Sugars 1 g), Protein 6 g; Exchanges: 1 Starch; 1/2 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices: 1

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