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Mini Mexican Cheese Balls

Betty Crocker Kitchens
Updated Oct 11, 2013
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Mini cheese balls with a Mexican flair pair perfectly with tortilla chips.

Mini Mexican Cheese Balls

  • Prep Time 60 min
  • Total 2 hr 30 min
  • Servings 75
  • Ingredients 12
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Ingredients

Basic Cheese Ball Ingredients

  • 2 packages (8 oz each) cream cheese, softened
  • 1 package (10 to 11 oz) chèvre (goat) cheese, softened
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon kosher (coarse) salt
  • 1/4 teaspoon freshly ground black pepper

Flavor Stir-Ins

  • 3 cups crumbled queso fresco cheese
  • 1 1/2 teaspoons ancho chile powder
  • 2 tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can)
  • 6 tablespoons chopped green onions (6 medium)

Coating

  • 1 1/2 cups finely chopped pepitas (pumpkin seeds)

Serve-With, If Desired

  • Tortilla chips

Instructions

  • Step 
    1
    In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
  • Step 
    2
    Stir in Flavor Stir-Ins. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 1-inch ball.
  • Step 
    3
    If not using immediately, cover and refrigerate up to 3 days, or freeze up to 1 month. Roll balls in chopped pepitas to coat before serving. Serve with tortilla chips, as desired.

Nutrition

60 Calories
5g Total Fat
2g Protein
0g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Cheese Ball
Calories
60
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
2 1/2g
14%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
90mg
4%
Potassium
40mg
1%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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