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When it comes to food, cheese balls are always the life of the party and you’ll be surprised how much this Taco Cheese Ball actually tastes like tacos!
I first started making cheese balls about six or seven years ago when they were retro-chic and people were used to buying them from the store. I think the homemade version had been popular in the 1970’s, but then somehow people forgot just how easy they are to make.
These days, I think more people are making cheese balls at home, and for good reason. They couldn’t be easier to make, they’re fun to customize, much more delicious than store-bought, and making them at home is more cost-effective. And for some crazy reason, a homemade cheese ball always seems so impressive!
I spotted cheese balls at the grocery store the other day and suddenly they were all I could think about. I wanted to try a new flavor and the idea of tacos popped into my head. I think I hit the nail on the head with the components that go into flavoring this cheese ball. I added fresh scallion and cilantro, roasted red bell pepper, and what is basically a homemade taco spice mix (but instead you could use about 2 teaspoons of your favorite pre-made taco seasoning if that’s what you have on hand). This cheese ball would be the perfect addition to your New Year’s Eve appetizer spread!
More cheese ball inspiration:
Cheddar Cheese Ball Appetizer {aka Cheddar Pub Spread}
Cranberry-White Cheddar Cheese Ball with Fresh Rosemary
Date, Walnut, and Blue Cheese Ball
What’s your favorite flavor of cheese ball?
- 6 oz (170 g) cream cheese, at room temperature
- 6 oz (170 g) sharp white cheddar, shredded (I used Cabot Legacy Collection Alpine Cheddar Cheese)
- 3 scallions, green and white parts, thinly sliced (divided)
- 2 tablespoons minced roasted red bell pepper
- 2 tablespoons minced fresh cilantro
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon ground chipotle chile pepper (or your favorite chili powder)
- ½ teaspoon each garlic powder, onion powder, and dried oregano
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground black pepper
- 1 pinch salt
- Crackers or sliced bread, for serving
- Use a handheld electric mixer (or a stand mixer) to beat together all ingredients except 1 scallion (to be reserved for topping).
- Roll the cheese mixture into a ball, wrap with plastic wrap, and refrigerate until firm, about 30 minutes. (It should keep wrapped like this in the fridge for up to 5 days before serving.)
- Right before serving, sprinkle the remaining scallion on top.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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