Get the party started, Southwest-style! This cheese ball is made with fresh cilantro, fresh lime juice and jalapeño pepper-studded Monterey Jack cheese.
What You Need
Original recipe yields 24 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers
1/4 cup finely chopped fresh cilantro
2 cloves garlic, minced
1 Tbsp. finely chopped jalapeño pepper s
1 Tbsp. fresh lime juice
1 cup chopped PLANTERS Pecans, toasted
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Let's Make It
Beat cream cheese and shredded cheese in small bowl with mixer until blended.
Add all remaining ingredients except nuts; mix well. Refrigerate several hours.
Shape into ball; roll in nuts until evenly coated.
Serve this cheese spread on special occasions with assorted crackers and cut-up celery.
Mix cream cheese mixture as directed; shape into log or 24 small balls, each about 1 inch in diameter. Roll in nuts until evenly coated.
Substitute toasted chopped PLANTERS Dry Roasted Almonds or finely chopped parsley for the pecans.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.