Green Chile Cheese Ball
Ingredients50 m servings 293 cals
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Cook chiles on the preheated grill until the skin of the peppers has blackened and blistered, about 5 minutes. Be careful not to overcook the peppers, or the skin will not come off easily. Turn the peppers often to cook evenly. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and seeds. Chop the peppers.
- Combine the chopped peppers with the pepper jack, cream cheese, garlic, salt, and pepper. Form the the mixture into a ball and place on a plate covered with wax paper. Place the cheese ball in the freezer until very cold, about 15 minutes.
- Spread the chopped pecans on a large cutting board or baking sheet. Roll the frozen cheese ball in the pecans. Use your hand to pack any areas that are not covered by pecans, making sure the entire outside of the cheese ball is covered with a nice layer of pecans.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 293 calories; 26.7 g fat; 4.6 g carbohydrates; 10.3 g protein; 61 mg cholesterol; 391 mg sodium. Full nutrition
ReviewsRead all reviews 16
I made this for a party and got endless compliments. I used canned chili peppers which made it really simple, and it still tasted great. As written it makes two large cheese balls so i cut the r...
Serve at room temperature with plain white corn tortilla chips. You will taste more of the blended flavors at room temp.
Outstanding! A real 'guys' cheese ball, but the women seem to like it too. I like it with a covering of crumbled bacon, but wife prefers the pecans.
Just served this at a party, & my guests adored it. I did make a few changes: i used a can of green chilies, and used 1/2 & 1/2 cheddar & pepperjack, it really seemed to add a nice depth of flav...
Delicious! I made half the recipe and, unfortunately, it was raining outside so I had to char the peppers on my gas burner. To make up for the "smoky" flavor of the grill, I added cumin but I ...
This recipe is a great appetizer. I made mine in log (4 count) shapes instead of ball. More pecans and a cleaner presentation. Family favorite. The flavor is better the next day and the day ...
I made these into individual cheese balls for our party. Served with a variety of crackers. We liked the wheat thins the best.
This Cheese Ball is fantastic!! It's so easy to put together. I brought it to work today and everyone LOVED it!!! Thank you for sharing!!!