Fiesta Cheese Ball Recipe

4 4 5
Fiesta Cheese Ball Recipe
Fiesta Cheese Ball Recipe photo by Taste of Home
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Fiesta Cheese Ball Recipe

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4 4 5
Publisher Photo
Whenever I bring this zippy cheese ball to church functions, showers and parties, folks always ask for the recipe. A deliciously different appetizer, it makes even a plain plate of crackers seem festive.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup shredded Colby-Monterey jack cheese
  • 3 to 4 tablespoons minced fresh cilantro or parsley
  • 2 to 3 tablespoons grated onion
  • 1 tablespoon chili powder
  • 1 teaspoon dried minced garlic
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground cumin
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • 1/4 cup minced fresh parsley
  • Assorted crackers

Directions

In a mixing bowl, beat cream cheese. Add the next 10 ingredients and mix well. Cover and refrigerate for at least 1 hour. Shape into a ball. Roll in parsley. Cover and refrigerate for 8 hours or overnight. Serve with crackers. Yield: 1 cheese ball.
Originally published as Fiesta Cheese Ball in Country Woman January/February 2001, p31

Nutritional Facts

2 tablespoons: 79 calories, 7g fat (5g saturated fat), 23mg cholesterol, 153mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup shredded Colby-Monterey jack cheese
  • 3 to 4 tablespoons minced fresh cilantro or parsley
  • 2 to 3 tablespoons grated onion
  • 1 tablespoon chili powder
  • 1 teaspoon dried minced garlic
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground cumin
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • 1/4 cup minced fresh parsley
  • Assorted crackers
  1. In a mixing bowl, beat cream cheese. Add the next 10 ingredients and mix well. Cover and refrigerate for at least 1 hour. Shape into a ball. Roll in parsley. Cover and refrigerate for 8 hours or overnight. Serve with crackers. Yield: 1 cheese ball.
Originally published as Fiesta Cheese Ball in Country Woman January/February 2001, p31

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Reviews forFiesta Cheese Ball

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Bhagya User ID: 6726718 248386
Reviewed May. 19, 2016

"good one!"

MY REVIEW
mabryme User ID: 1215045 29676
Reviewed Jan. 30, 2012

"A favorite!! I made a few changes. Used green onion instead of white onion which is too strong, doubled the colby jack cheese, used fresh minced garlic and chopped jalepeno instead of red pepper, if you like it spicy."

MY REVIEW
CMoore78 User ID: 4688861 83923
Reviewed Dec. 15, 2009

"The first time I made it following the directions came out disgusting and very spicy. The next time around I doubled the Colby-Jack cheese, used 2tbsp of cilantro, instead of grated fresh onion which was over powering I rehydrated dried onions and used 2tbsps. 1/2 tbsp of chili powder and eliminated the red pepper flakes and the hot sauce. I have made it several times since the changes and my whole family LOVES it! Even my 2 yr old. It has a little bit of kick, but not much. My husband doesn't like spicy foods and he will eat this."

MY REVIEW
Kelseyk User ID: 899723 29674
Reviewed Jan. 23, 2008

"I just made this and it is absolutely DELICIOUS! So flavorful, but not spicy. I served it with Wheat Thins."

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