MINI MEXICAN CHEESE BALLS

Mini Mexican Cheese Balls image

Mini cheese balls with a Mexican flair pair perfectly with tortilla chips.

Provided by Betty Crocker Kitchens

Time 2h30m

Yield 75

Number Of Ingredients 12

Ingredients

2 packages (8 oz each) cream cheese, softened
1 package (10 to 11 oz) chèvre (goat) cheese, softened
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher (coarse) salt
1/4 teaspoon freshly ground black pepper
3 cups crumbled queso fresco cheese
1 1/2 teaspoons ancho chile powder
2 tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can)
6 tablespoons chopped green onions (6 medium)
1 1/2 cups finely chopped pepitas (pumpkin seeds)
Tortilla chips

Steps:

In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
Stir in Flavor Stir-Ins. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 1-inch ball.
If not using immediately, cover and refrigerate up to 3 days, or freeze up to 1 month. Roll balls in chopped pepitas to coat before serving. Serve with tortilla chips, as desired.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cheese Ball, Sodium 90 mg, Sugar 0 g, TransFat 0 g