Mexican Cheese Pops
If you want to spice these up a bit more, use Pepper Jack instead of Monterey Jack cheese. And to make a yummy chip dip, just thin the cheese mixture with a tablespoon of milk. Ole!
Makes about 16
4 ounces cream cheese
1 cup grated Monterey Jack cheese
1 tablespoon mild taco seasoning
1/3 cup finely chopped red bell pepper
1/2 cup crushed taco chips
Thin pretzel sticks
1. In a small bowl, use a fork to work together cream cheese, Monterey Jack and taco seasoning.
2. Firmly squeeze any excess moisture from the peppers with your hands, then stir the peppers into the cheese mixture.
3. With moist hands, shape mixture into about sixteen 1-inch balls. Cover and refrigerate until you’re ready to serve.
4. Roll balls in taco chips until they’re well-coated. Spear each with a pretzel stick and serve.
Susan Herr is a recipe developer, editor and food stylist who has worked for both national publications and commercial clients.