Flamin' Hot Cheetos® Cheese Ball

Slow Cooker

Ingredients

  • 1 (8 ounce) package cream cheese, at room temperature
  • 1 ½ cups shredded extra-sharp Cheddar cheese, divided
  • 1 cup shredded pepper Jack cheese
  • 2 tablespoons mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot pepper sauce (such as Tabasco®)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 cup spicy cheese-flavored cornmeal snack (such as Cheetos® Flamin’ Hot)

    • Directions

  • Step 1

    Beat cream cheese, 1 cup Cheddar cheese, pepper Jack, mayonnaise, Worcestershire, hot sauce, parsley, onion powder, and garlic powder with an electric mixer on low speed until creamy, about 1 minute. Beat in remaining 1/2 cup Cheddar until just combined, about 15 seconds.

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  • Step 2

    Place a large piece of plastic wrap on a clean work surface. Place cheese mixture in the center of the plastic wrap. Pull up edges of the plastic wrap to shape the mixture into a ball. Refrigerate until firm, at least 1 hour or overnight.

  • Step 3

    Crush snack chips and place in a shallow dish. Unwrap the cheese ball and roll in crushed chips, pressing gently to coat. Serve immediately.

    • Cook's Notes:

    It is best to buy blocks of cheese and shred yourself for this recipe as they tend to blend better than pre-shredded, resulting in a creamier mixture.

    Cheese ball can be made up to 3 days ahead; roll in crushed Cheetos(R) just before serving.

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