Fiesta Cheese Ball
Source of Recipe
Aunt Saunny
1 1/2 cups chopped pecans
1 (1 ounce) envelope taco seasoning, divided
16 ounces cream cheese, softened
1 tablespoon green Tabasco sauce
1 tablespoon seeded and diced jalapeno pepper
1 tablespoon diced red onion
1 cup seeded and diced red bell pepper
8 ounces shredded Colby-jack cheese
Preheat over to 300 degrees F.
Place pecans on a small baking sheet and toast in oven for 15 to 20
minutes. Remove from oven and toss with 2 tablespoons taco
seasoning; set aside.
In a large bowl of an electric mixer, beat cream cheese, remaining
taco seasoning and Tabasco sauce until smooth, about 2 minutes. Add
jalapeno, onion, bell pepper and Colby-Jack cheese. Stir to combine.
Using a rubber spatula, shape cheese into a large ball.
Place a large sheet of plastic wrap on counter top, sprinkle
reserved seasoned nuts over plastic. Roll cheese ball in nuts,
coating entire outside of ball.
Bring sides of plastic wrap up around ball to seal. Wrap in
additional layer of plastic wrap to seal. Place cheese ball on a
plate and refrigerate several hours until firm.
Serve with crackers.
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