Mexican Cheese Ball

Mexican Cheese Ball

what you need


pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened


cup  KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA


cup  KRAFT Shredded Sharp Cheddar Cheese


Tbsp.  finely chopped red peppers


Tbsp.  chopped fresh cilantro


 green onions, finely chopped


tsp.  hot pepper sauce


tsp.  lime zest


tsp.  chili powder


 RITZ Crackers, finely crushed (about 1/2 cup)

make it

BEAT cream cheese and shredded cheeses in medium bowl with mixer until well blended.
ADD all remaining ingredients except cracker crumbs; mix well. Shape into ball. Refrigerate 1 hour.
ROLL in crumbs. Serve with additional RITZ Crackers.
Blogger’s Note:
I pinned this from Kraft Foods last January with the intention of making it during the holiday season in 2012. I omitted the red peppers because I can’t eat them, and it was fine. If I make it again, I am going to reduce the cilantro to 1 Tablespoon, and increase the chili powder to 1/2 teaspoon. I might also consider adding just a pinch of paprika.
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