I occasionally make adjustments to my peanut butter pancake recipe. Warm maple or strawberry syrup complements this one quite well. I thaw leftover pancakes in the freezer and toast them with strawberry or raspberry jam. Yum!
| Prep Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
| Yield: | 1 (20-ounce) cheese ball |
Ingredients
- 1 (8 ounce) package cream cheese, at room temperature
- 1 ½ cups shredded extra-sharp Cheddar cheese, divided
- 1 cup shredded pepper Jack cheese
- 2 tablespoons mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot pepper sauce (such as Tabasco®)
- 1 tablespoon chopped fresh flat-leaf parsley
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 cup spicy cheese-flavored cornmeal snack (such as Cheetos® Flamin’ Hot)
Instructions
- Beat cream cheese, 1 cup Cheddar cheese, pepper Jack, mayonnaise, Worcestershire, hot sauce, parsley, onion powder, and garlic powder with an electric mixer on low speed until creamy, about 1 minute. Beat in remaining 1/2 cup Cheddar until just combined, about 15 seconds.
- Place a large piece of plastic wrap on a clean work surface. Place cheese mixture in the center of the plastic wrap. Pull up edges of the plastic wrap to shape the mixture into a ball. Refrigerate until firm, at least 1 hour or overnight.
- Crush snack chips and place in a shallow dish. Unwrap the cheese ball and roll in crushed chips, pressing gently to coat. Serve immediately.
- It is best to buy blocks of cheese and shred yourself for this recipe as they tend to blend better than pre-shredded, resulting in a creamier mixture.
- Cheese ball can be made up to 3 days ahead; roll in crushed Cheetos just before serving.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 0 g |
| Protein | 9 g |
| Saturated Fat | 11 g |
| Sodium | 361 mg |
| Sugars | 0 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |