Tuesday, May 15, 2012

Not Your Mamas' Cheeseball

3 different cheeses blend with finely minced vegetables and chopped roasted poblano touched off with a crunchy coating of chile spiced toasted pepitas. Serve with rice crackers for a gluten-free appetizer. 

10oz cream cheese
1/4 c shredded cheddar cheese
1/4 c freshly grated parmesan
1/2 carrot finely diced
1/2 celery stick finely diced
1t italian seasoning

Beat all ingredients together with an electric mixer or by hand with a potato masher until everything is incorporated together. Make mixture into a ball and wrap in plastic wrap. Cheeseball can be shaped and formed further while in the plastic wrap. Refrigerate for at least 30 minutes. 

Meanwhile place the following in a hot, dry iron skillet and toast lightly
1/2 c raw pumpkin seeds (pepitas)

Take off heat and place in medium bowl with:
1t red chile powder of choice

Mix pepita mixture with chile and then chop up the pumpkin seeds. The final step is to take the cheeseball out of the plastic wrap and roll it into the pepita mixture until all sides are sufficiently covered.

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