Mini Mexican Cheese Balls

Name: Mini Mexican Cheese Balls
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 75
Cuisine: Mexican
Ingredients: 2 teaspoons ancho chile powder; 0 teaspoons freshly ground black pepper; 283 grams package chèvre (goat) cheese, softened; 2 Tbsps chopped chipotle chiles in adobo sauce (from 7-oz can); 454 grams packages each) cream cheese, softened; 6 Tbsps chopped green onions (6 medium); 0 teaspoons kosher (coarse) salt; 1 teaspoon fresh lemon juice; 355 milliliters finely chopped pepitas (pumpkin seeds); 710 milliliters crumbled queso fresco cheese; 75 servings Tortilla chips; 1 teaspoons Worcestershire sauce

The recipe Mini Mexican Cheese Balls is ready in around 2 hours and 30 minutes and is definitely an amazing gluten free option for lovers of Mexican food. This hor d'oeuvre has 190 calories, 5g of protein, and 11g of fat per serving. This recipe serves 75. Head to the store and pick up worcestershire sauce, pepitas, lemon juice, and a few other things to make it today.

Instructions

In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.

Ingredients you will need

Cheese

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

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.

Ingredients you will need

Pumpkin Seeds

Roll

Serve with tortilla chips, as desired.

Ingredients you will need

Tortilla Chips

Equipment

Ingredients

Servings:

2teaspoons

ancho chile powder 0teaspoons

freshly ground black pepper 283grams

package chèvre (goat) cheese, softened 2Tbsps

chopped chipotle chiles in adobo sauce (from 7-oz can)454grams

packages each) cream cheese, softened 6Tbsps

chopped green onions (6 medium)0teaspoons

kosher (coarse) salt 1teaspoon

fresh lemon juice 355milliliters

finely chopped pepitas (pumpkin seeds)710milliliters

crumbled queso fresco cheese 75servings

Tortilla chips 1teaspoons

Worcestershire sauce

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.