Green Chile Cheese Ball Recipe - Allrecipes.com
Green Chile Cheese Ball Recipe
  • READY IN 50 mins

Green Chile Cheese Ball

Recipe by  

"This mouth-watering appetizer is ideal for any party, from Super Bowl Sunday to book club meetings. Awe your friends with this Southwestern-style cheese ball! Place on a nice serving dish with an assortment of crackers (I believe that Wheat Thins go the best with this dish)."

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Ingredients Edit and Save

Original recipe makes 1 cheese ball Change Servings
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  • PREP

    10 mins
  • COOK

    5 mins
  • READY IN

    50 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Apr 12, 2011

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 recipe in half. yum!!

 
Oct 20, 2010

Serve at room temperature with plain white corn tortilla chips. You will taste more of the blended flavors at room temp.

 
Jul 22, 2010

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.

 
Jun 24, 2011

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 actually added it to some raw pecans as they were toasting for outside of the cheese ball...turned out fabulously. It was delicious today; can't wait to try it tomorrow.

 
Jan 08, 2012

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 flavor. i also added a little cumin & chile powder. the pecans didnt appeal to me with this; i simply added in about a cup of chopped cilantro. thank you for an excellent base, this will be a party staple from now on!!

 
Dec 05, 2011

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!!!

 
Jan 30, 2012

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 after that.

 
Jan 23, 2012

I made these into individual cheese balls for our party. Served with a variety of crackers. We liked the wheat thins the best.

 

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Nutrition

  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 4.6 g
  • 1%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 26.7 g
  • 41%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 391 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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