Chipotle Cheese Ball Food

CHIPOTLE CHEESE SAUCE

Steps:

• Combine 2 tablespoons each butter and flour, 1/2 teaspoon kosher salt and a few grinds of pepper in a saucepan; whisk over medium heat until foamy, about 2 minutes. Gradually whisk in 1 cup milk; cook, whisking, until thick, about 4 minutes. Add 3/4 cup grated Colby cheese, 1/4 cup chopped canned green chiles (drained), 1 diced plum tomato and 1 to 2 tablespoons chipotle hot sauce; stir until creamy.

CHIPOTLE MEATBALL BURRITOS

Steps:

• Combine the meatballs, chipotle salsa and 1/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
• Meanwhile, warm the refried beans and rice separately as the labels direct. Spread the beans in a rectangle in the center of each tortilla and sprinkle with about half of the cheese. Divide the rice, meatball mixture, pico de gallo, avocado and lettuce among the tortillas and season with salt and pepper. Top with the remaining cheese. Fold in the sides of the tortillas, then roll up.
• Brush the burritos all over with the vegetable oil and tightly wrap each in foil. Working in two batches, warm the burritos in a large skillet over medium heat until browned and crisp, 2 to 4 minutes per side. Serve with more chipotle salsa.

CHICKEN, BACON CHIPOTLE BALLS RECIPE BY TASTY

Steps:

• Preheat the oven 200ºC (400ºF).
• Season the chicken breast with salt and pepper, both sides.
• Bake the chicken breast for 25 minutes, or until cooked through.
• With two forks, shred the chicken.
• Add the eggs, flour, rosemary, parsley, bacon, garlic powder, onion powder, pepper, mozzarella cheese, chipotle sauce, and salt. Mix to combine.
• Preheat a pot of oil to 180˚C (350˚F).
• Make small balls with the chicken mixture by rolling between your hands. The coat the balls in breadcrumbs.
• Fry the balls until golden brown about 2-3 minutes.
• Drain on a paper towel to remove excess oil and sprinkle with salt.
• Garnish with a sprinkle of parsley.
• Enjoy!

THE BEST CHEESEBALL

Steps:

• In a medium bowl combine the cream cheese, Cheddar cheese, Monterey Jack cheese, green bell pepper, jalapeno pepper, Worcestershire sauce and garlic salt. Mix together and form mixture into a ball. Roll ball in cilantro and serve with your favorite crackers.

RASPBERRY CHIPOTLE CHEESE BALL

Steps:

• 1. Mix cheddar cheese, mayonaise, chopped green onions, cayenne pepper and 1/2 cup of chopped pecans in bowl.
• 2. Form into ball and roll in the balance of the pecans (1 cup) and refrigerate several hours or overnight
• 3. Pour Raspberry Chipotle Sauce over the top and serve with crackers on the side. Wheat crackers work well, but can use whatever is desired.

VELVEETA CHIPOTLE CHILI CHEESE BALL

Steps:

• Beat VELVEETA and cream cheese in medium bowl with mixer until blended. Stir in cilantro and peppers.
• Shape into ball.
• Refrigerate 3 hours.

BACON-CHIPOTLE-RANCH CHEESY FOOTBALL

Steps:

• Mix cream cheese and dressing in medium bowl until blended. Stir in peppers. Refrigerate 30 min.
• Spread bacon bits onto bottom of pie plate. Shape cream cheese mixture into football shape; place, upside down, over bacon in pie plate. Turn to evenly coat top and sides of football with bacon.
• Cover serving plate with parsley. Top with cheese ball. Press any remaining bacon from pie plate into cream cheese mixture until completely coated.
• Cut pepper Jack cheese into thin strips; use to make laces on football and lines on parsley to resemble football field as shown in photo.