This is something fun to put together for a fall party. It adds a little flair to the usual cheese ball.
8 oz. cream cheese, room temperature
2 cups shredded cheddar cheese (I used mild cheddar)
3 TBSP salsa
1 TSP onion powder
1 TSP cumin
2 cups nacho cheese chips, crushed
Stem from a green pepper
With a mixer, combine the cream cheese, cheddar, onion powder, cumin and salsa. Mix until creamy. Scoop mixture onto plastic wrap and use wrap to form a ball and chill for at least two hours. When ready to serve, roll ball into the crushed nacho chips and place the bell pepper stem on top. Serve with the usual crackers, veggies, etc.
Due to the salsa and cumin this had a taco-type flavor to it which is a little different from the cheese balls that I’ve had in the past and a welcome change of pace. From a presentation perspective make sure your stem matches the size of the cheese ball. I used the stem off of one we had growing in the garden and it turned out to be a little disproportionate. Rolling it in the crushed chips worked okay bit I found it didn’t actually cover it completely. I was hoping for more coverage but it was still recognizable as a pumpkin, which was the point. I found the chips didn’t really add anything either from a flavor standpoint. The rest of the flavors canceled it out.