Mexican Cheese Ball
This spicy Mexican Cheese Ball features all whole ingredients and no sodium-laden packets of “taco seasoning.” Cream cheese, extra sharp cheddar, piquillo and chipotle peppers, and scallions make for a festive and flavorful cheese ball. Finally, the ball is rolled in restaurant quality or homemade baked tortilla chip crumbs, toasted pepitas, and spices.
👩🏻🍳 Tamara Talks – About Mexican Cheese Balls
Have you ever had one of those Mexican cheese balls that are coated in high-sodium “taco seasoning?” EEUW! I don’t believe I have ever purchased or cooked with a packet of commercial taco seasoning. I do make a lower-sodium taco seasoning that is great when I’m pressed for time. It contains all natural seasonings and spices.
It was with that in mind when I started thinking about this spicy cheese ball recipe. With the holidays approaching, it’s time to think about party food. As per usual, I wanted to do something a little different, and different it is!
My interpretation of a “Mexican” cheese ball includes chipotle peppers in adobo in the cheese mixture, as well as ground chipotle powder in the coating. Crunchy corn tortilla chips, pepitas, and spices make a zippy and unique coating. I’m looking forward to including this tasty treat at my next party on this Mexican charcuterie board.
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
For the cheese ball –
- cream cheese – I almost always use lower fat neufchâtel cream cheese. Neufchâtel, particularly the American version, is often considered similar to low-fat cream cheese. American Neufchâtel has a lower fat content compared to regular cream cheese (about 23% milk fat versus around 33% in cream cheese). This gives it a slightly lighter, less rich taste, though it remains creamy. By all means, use full or low-fat cream cheese if you prefer.
- cheese – I like Tillamook extra sharp for this recipe because its bold flavor comes through. Feel free to use a pepper jack, Mexican blend, or whatever cheese you prefer.
- ground cumin
- lime – You will use both the zest and the juice of 1 lime.
- scallions
- chipotle peppers – I specify 4 chipotle peppers with whatever adobo clings to them. They’re spicy, and 4 gives the cheese ball a good kick but I wouldn’t consider it to be hot.
- piquillo peppers – Piquillo peppers are not hot, and a good way to spread extra flavor through the cheese mixture. You could substitute roasted red peppers or replace them with more chipotle peppers if you love it hot!
For the coating –
- tortilla chips – I look for all-natural corn tortilla chips, or I air fry tortilla chips from corn tortillas.
- spices – I specify ground chipotle, smoked paprika, and ground cumin. Ancho, guajillo, or NM red chile powder are good substitutes.
- pepitas – I keep roasted and salted pepitas in my pantry, and they’re super easy in this recipe. If using raw pepitas, they will need to be roasted in a hot pan until they’re browning and fragrant.
🔪 Step-By-Step Instructions
- Step 1 – Soften the cream cheese. Softening cream cheese takes 30-60 minutes. The exact time depends on the size of the block and the room’s temperature. I DO NOT RECOMMEND thawing it in the microwave.
- Step 2 – Add the cream cheese, grated cheese, cumin, and lime zest and juice to the bowl of a food processor.
- Step 3 – Pulse the cheese mixture until well-combined and smooth.
- Step 4 –Add the piquillo and chipotle peppers (coarsely chopped), and scallions to the processor. Pulse 2 or 3 times to incorporate, then finish mixing with a silicone or wood spatula.
- Step 5 – Form the cheese mixture into a ball. Wrap tightly in plastic and refrigerate 4 hours or more to allow flavors to combine. NOTE: I find it helpful to unroll a large sheet of plastic wrap, place the cream cheese mixture in the middle, then gather up the plastic wrap tightly to help form the ball.
- Step 6 – Toast the pepitas if necessary. Pulse in a processor until coarse crumbs are formed. Add to a bowl. Repeat with the tortilla chips. You will need 1 cup of coarse crumbs. NOTE: My processor has measurements on the side that are helpful. I used about half of the 11 ounce bag (5.5 ounces. Add the tortilla crumbs to the bowl with the spices. Stir to combine.
- Step 7 – Add the prepared crumbs to a shallow bowl (as shown). Roll and press the cheese ball to generously coat. Refrigerate until ready to serve. Enjoy with crackers, chips, crudites as desired. NOTE: We love the spread on sturdy crackers or flatbread and thin-sliced avocado.
❓FAQ
Leftover cream cheese balls can typically be kept in the refrigerator for up to 1 week, as long as they are stored properly. To ensure freshness, wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator.
If you want to store it longer, you can freeze the cream cheese ball for up to 1 month, although the texture may become a bit grainy after thawing. To freeze, wrap it tightly in plastic wrap, then in aluminum foil or place it in a freezer-safe container. When ready to use, thaw it in the refrigerator.
Softening cream cheese takes 30-60 minutes. The exact time depends on the size of the block and the room’s temperature. I DO NOT RECOMMEND thawing it in the microwave.
💭 Tips
The cream cheese MUST be at room temperature or you’ll have a really hard time mixing.
I served this cheese ball with toasted corn crackers, and it was a hit! I promised both of the ladies that I will make sure they have the URL once this post is published!
Mexican Cheese Ball Recipe
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Equipment
Ingredients
Mexican Cheese Ball
- 2 8 ounce packages of cream cheese
- 1 cup grated sharp cheddar - about 3 ounces
- 1 lime - zest and juice
- 1 teaspoon ground cumin
- 3 green onions - chopped
- 4 chipotle peppers with adobo - coarsely chopped
- 2 piquillo or roasted red pepper - coarsely chopped
Coating Mixture
- ½ cup pepitas - roasted or toasted
- 1 cup tortilla chips - coarse crumbs
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder
Instructions
- Soften the cream cheese.
- Add the cream cheese, grated cheese, cumin, and lime zest and juice to the bowl of a food processor. Pulse the cheese mixture until smooth.
- Add the piquillo and chipotle peppers, and scallions to the processor. Pulse 2 or 3 times to incorporate, then finish mixing with a silicone or wood spatula.
- Form the cheese mixture into a ball. Wrap tightly in plastic and refrigerate 4 hours or more to allow flavors to combine.
- Pulse the roasted pepitas in a processor until coarse crumbs are formed. Add to a bowl. Repeat with the tortilla chips (to equal 1 cup). Add the spices, and stir to combine.
- Roll and press the cheese ball to generously coat. Refrigerate until ready to serve.
- Serve with desired accompaniments.
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
I think I can safely say that this is the best cheese ball I’ve ever had. The flavors are fantastic, and the crumb coating actually keeps better than you might expect.
I agree! The smoky flavor of the chipotles with the tortilla and pepitas coating is pretty special.