A delicious cheese ball made with Mexican seasonings, crushed tortilla chips, pepper Jack, cheddar cheese and cream cheese. Serve with tortilla chips or crackers.

Jack Bola de Queso

1 1/2 cups tortilla chips (plain, jalapeño, ranch or salsa flavored)
2 cups (8 ounces) shredded pepper Jack* cheese
1/2 cup (2 ounces) shredded sharp cheddar cheese
6 ounces cream cheese, cut in chunks and at room temperature
1/4 teaspoon Mexican hot sauce, to taste (optional)
2 tablespoons grated white onion
1/2 teaspoon dried oregano, preferably Mexican
1/4 cup finely chopped Spanish olives with pimiento
Fresh cilantro, red jalapeño slices, or additional olives (optional), for garnish
Tortilla chips or crackers

1. Place the tortilla chips in the bowl of a food processor. Process to fine crumbs. Pour on waxed paper and set aside.
2. Place the pepper Jack, cheddar, cream cheese, and hot sauce in the bowl of a food processor. Process until well-blended and smooth. Add the onion and oregano. Pulse briefly to incorporate. Add a little half-and-half, if the mixture is too stiff. (You may also use a heavy-duty electric mixer to make the cheese mixture.)
3. Stir in the olives or work in with your hands. Refrigerate at least 1 hour.
4. Form the mixture into a ball. Roll the ball in the tortilla crumbs. Garnish with fresh cilantro, slices of red jalapeños and/or additional olives.
5. Serve with tortilla chips or crackers.

Makes 30 servings.

Variation: Use salsa Jack (for a milder ball), or chipotle or habanero Jack (for a hotter ball.) If using chipotle Jack, replace the Spanish olives with ripe black olives.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.