With a surprising taco-flavor, this rich and creamy cheese ball is shaped and decorated like a wreath so it's perfect for your holiday table. Serve with crackers, corn chips, or Fritos® Scoops®.
Ingredients
- cream cheese: 1 pack (8 ounce pack)
- ounces Monterey Jack cheese: 8 piece (shredded)
- packet taco seasoning: 0.5 piece (1 ounce)
- bunch fresh cilantro: 1 piece (stems removed)
- stalks green onions: 4 piece (chopped)
- green Chili peppers: 1 can (4 ounce can, diced)
- medium Roma tomato, cored and: 1 piece (diced)
- white onion: 2 Tbsp (finely chopped)
- medium jalapeno pepper, seeded and: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.
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Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.
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Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.
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Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.
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Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.
