Taco Cheese Ball Wreath
Ingredients
Detailed Cooking Instructions
- 1
Cover the interior of a 16-ounce container with cling film, ensuring some extends past the edges.
- 2
In a food processor, blend the Monterey Jack, cream cheese, and taco spice mix until smooth. Incorporate half the cilantro, green chiles, and scallions, pulsing briefly to retain some texture rather than blending into a puree.
- 3
Move the mixture into the prepared bowl, flattening the top evenly. Seal the container and chill in the fridge for a minimum of 4 hours, ideally overnight.
- 4
Flip the cheese onto a plate and peel off the plastic. Use a teaspoon or a small glass to carve out the middle, transforming the mold into a ring.
- 5
Dice the leftover cilantro and sprinkle it over the surface. Mix the diced jalapeño, onion, and tomato together, then arrange this mixture in a circular band atop the cilantro.
Recipe Reviews
This dish is a real showstopper for festive gatherings! I made a double portion and folded in some finely diced red bell pepper after blending the cheese base. I opted to mix everything by hand instead of using the processor, but keep the cilantro in unless you have a sensitivity to it, as it provides great flavor. Creating the center hole with a shot glass was tricky because it kept sticking, so I finished it with a spoon instead. It paired well with both Frito Scoops and mini Club crackers, though the Scoops were slightly superior. It was a simple, enjoyable project. Many thanks, Nicole! I'll definitely prepare this again next year.
