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 Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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