Description
Mini Queso Cheese Balls are a delicious and easy-to-make Tex-Mex appetizer featuring a creamy blend of cream cheese, sharp cheddar, pepper jack, and queso dip, enhanced with green chiles and spices. These no-bake bite-sized cheese balls are coated in crushed tortilla chips or chopped pecans for added texture, making them perfect for parties and gatherings.
Ingredients
Scale
Main Ingredients
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1/4 cup jarred diced green chiles, drained
- 1/4 cup prepared queso dip (store-bought or homemade)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Coating and Garnish
- 1/2 cup crushed tortilla chips or finely chopped pecans for coating
- Chopped cilantro and jalapeño slices for garnish (optional)
Instructions
- Mix the Cheese Base: In a large bowl, combine the softened cream cheese, shredded sharp cheddar, shredded pepper jack, diced green chiles, prepared queso dip, garlic powder, chili powder, salt, and black pepper. Mix thoroughly until the ingredients are smooth and fully combined, ensuring an even flavor distribution.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 30 to 60 minutes. This chilling step firms up the cheese mixture, which makes it easier to handle and roll into balls.
- Form the Cheese Balls: Once the mixture is chilled and firm, scoop approximately 1 tablespoon of the cheese mixture and roll it between your palms to form bite-sized balls. Repeat this process until all the mixture is shaped.
- Coat the Balls: Roll each cheese ball in crushed tortilla chips or finely chopped pecans, pressing gently to ensure they are evenly and thoroughly coated to add a crunchy texture.
- Garnish and Serve: Place the coated mini cheese balls on a serving tray. Optionally, top each with a small piece of chopped cilantro or a jalapeño slice for added color and flavor. Keep chilled until ready to serve.
Notes
- For extra spice, add a few dashes of hot sauce or finely chopped pickled jalapeños to the cheese mixture before chilling.
- Mini queso cheese balls can be made up to 2 days in advance and stored tightly covered in the refrigerator.
