Cooking with Katherine: Fiesta Cheese Ball
Here is a fun appetizer for your friends and family. It is really easy to make and the hardest thing is having to wait by chilling it for several hours till it firms up. Once it is really cold, just bring out the crackers and of course all the friends and family. Call me to order your special food items to make your holidays fabulous. Happy Eating!
1 ½ cups chopped pecans
1 (1oz.) envelope taco seasoning, divided
16 oz. 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 oz. shredded Colby-Jack cheese
Preheat oven to 300 degrees
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 two 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.