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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 5 |
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There are so many cheese ball recipes and so many Mexican dip recipes, but I'd never seen a Mexican cheese ball, so I had to try it. DEEEElish! It's great served with tortilla chips or those extra big Scoops corn chips. Ingredients:
2/3 cup chopped pecans, toasted |
1 tablespoon melted butter |
1/8 teaspoon salt |
2 (8 ounce) blocks cream cheese, softened |
4 green onions, chopped |
1/2 cup shredded cheddar cheese |
1/4 cup taco seasoning |
1/4 cup picante sauce (i like pace.) |
Directions:
1. NOTE: Toasting the pecans is reflected in the PREP time.
2. Toast the pecans at 275 degrees for 20-30 min - do not burn. Stir together nuts with butter and salt and set aside to cool.
3. In a food processor, blend remaining ingredients until thoroughly combined. Shape into a ball and roll in the cooled pecans.
4. Cover with plastic wrap and refrigerate at least 2 hours. Serve with the tortilla or corn chips.
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