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“Easy to make and easy to spread, this spicy cheese ball was my favorite appetizer that Mom made while I was growing up. Now, I enjoy serving it at my own parties and at potlucks.” Jerrie Denson - Hobbs, New Mexico
This recipe is:
Quick
Nutritional Facts 2 tablespoons (calculated without crackers) equals 96 calories, 8 g fat (4 g saturated fat), 20 mg cholesterol, 291 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.
Originally published as Chili Cheese Ball in Simple & Delicious March/April 2009, p46
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Reviewed on Dec. 03, 2010 by mjkozak
it's not christmas in our house without this. my mother (portales, new mexico) made this for years with slight variation. she always used a block of american cheese (no longer available ?) instead of velveeta. we made it into logs about the size of a stick of butter and coated each in chili powder. perfect size to include on a snack plate or as a gift.
Reviewed on Apr. 19, 2009 by cscm
I made this recipe to take to Easter dinner at my brothers, it was excellent and everyone loved it. Instead of using pecans I used sliced almonds, definately be making this again for more parties & cookouts. Carolyn PA
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