Put your chilli powder to good use by making this Mexican-inspired cheese ball. You will not only feed a crowd, but you'll impress them too! If you like it spicy, then you will LOVE this... but you can also tone it down really easily by reducing the chilli powder and replacing the jalapeños with marinated capsicums. It will look like you spent ages making it, when it really only took less than 5 minutes. Serve it surrounded by corn chips.
Recipe Tester Feedback: “Tangy peppery cheesy dip. Fun for all those not afraid of a bit of chilli." - Erika
No: Gluten / Egg / Nuts
Total Preparation Time 2 minutes
Can be frozen but best served fresh
You will need:
2 small bowls
- fresh coriander - 2 large handfuls, roughly chopped
- chilli powder - 1 Tbsp, or less to taste
- jalapeños - 30g, jarred (can replace with marinated capsicums)
- cheddar cheese - 250g, cubed
- cream cheese - 100g
- onion powder - 3 tsp
- tomato - 1, fresh, deseeded and diced
- Serving options:
- corn chips
- Add the fresh chopped coriander (2 large handfuls) to the bowl. Chop Speed 7 / 4 seconds. Set aside in a small bowl, leaving only 1 Tbsp in the mixer bowl.
- Add the chilli powder (1 Tbsp) to the bowl. Mix Speed 5 / 3 seconds. Set aside.
- Add the jarred jalapeños (30g) to the bowl. Mix Speed 4 / 1 second.
- Add the cubed cheddar cheese (250g) to the bowl. Grate Speed 8 / 7 seconds.
- Add the cream cheese (100g), onion powder (3 tsp) and reserved chopped coriander to the bowl. Mix Speed 5 / 10 seconds.
- Add the deseeded and diced tomato (1) to the bowl and mix through with a spatula.
- Refrigerate mixture for 10 minutes before rolling it into a ball. Then roll it in the reserved chilli and coriander mixture.
Make your own!
*Make your own corn chips with the Corn Chips recipe from The Fake Out Issue.