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Tex-Mex Cheese Ball

This cute post The Perfect Fall Cheese Ball – Family Fresh Meals caught my eye and I pinned it on Pinterest.  Unfortunately I didn’t get around to making it until December and no longer was a pumpkin cheese ball necessary.  I am more than glad I made this Tex-Mex Cheese Ball.  It was a huge hit for my birthday and all my company enjoyed it.

I made the cheese ball the day before to save some time the next day at the party.  I even crushed my Doritos and kept them in a sealed bag to just roll and go the next day.  As I was making it we had a few extra friends visiting us and helping me with the cooking.  One of the little girls told me it was going to be “the hit of the party” it was so good.

Making half the recipe next time would probably work.  Even with my large crowd we ended up with a bunch of leftovers.  Although we ate it for snack the next few days.  We also used the leftovers to spread inside some chicken quesadillas which turned out great.

Tex-Mex Cheese Ball:

  • 16 oz. cream cheese, softened
  • 2 cup shredded cheese (I used mexican blend)
  • 3 Tbs onions, minced
  • 3 Tbs salsa, your favorite kind
  • 1 tsp cumin
  • 1 1/2 cup nacho cheese chips, crushed

In a stand mixer combine all ingredients but the chips.  Mix until creamy and combined.

Lay a large piece of plastic wrap on the counter and scoop the mixture into a mound in the center.

Wrap up the ball tightly and chill at least 2 hours in the refrigerator.

When ready to serve roll in the crushed chips.

We served ours with tortilla chips and wheat crackers.  Celery and carrots would also be very good.


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Baked Southwest Chicken Flautas

I enjoy making and eating Spinach Chicken Flautas but was feeling creative the other night when I started to prepare them.  This is how I came up with Southwest Chicken Flautas.  I combined the other recipe with what was on hand in the fridge and these turned out even better.

These flautas are not as dry so you can eat them without dip.  The sweet corn plays nicely with the spice of the pepper and spices.  Mr.Picky said these ones are way better and took many to work with him the next day.

Baked Southwest Chicken Flautas:

These have been cut in half to cool for the kids!

These have been cut in half to cool for the kids!

  • 6-8 8″ tortillas
  • olive oil spray or cooking spray
  • 4 cups cooked chicken (thighs or breast), shredded
  • 1/2 cup sour cream or greek yogurt
  • 1/2 cup salsa
  • 1/2 jalapeno or 1 serrano pepper, seeded and minced
  • 2 cloves garlic, pressed or minced
  • 1/2 cup corn
  • 3 cups baby spinach, chopped
  • 1-2 green onions, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1 cup mexican cheese blend (or half Colby jack and half cheddar)

Prepare a cookie sheet by lining with foil and lightly spraying with olive oil or cooking spray.

In a small saute pan combine jalapeno, corn, minced garlic, baby spinach, and 1 tbs olive oil.  Saute until corn starts to brown and the spinach wilts.  Set aside.

In a large bowl combine all of the remaining ingredients and the vegetables that have slightly cooled.  Mix until evenly combined.

Using the tortillas cut them in half.  Spoon about 2-3 Tablespoons of filling on the straight side of the tortilla.

Roll the tortilla tightly from the straight edge to the round edge.  Place on the prepared cookie sheet seem side down.  Lightly spray the tops of flautas with cooking spray or olive oil spray.

Bake at 400 degrees for about 10 minutes, flip and cook 5 minutes more until golden brown.  Allow to cool for about 5 minutes before serving.

We served our flautus with refried beans and guacamole.

They reheated great in the oven at 350 degrees for about 10 minutes for a quick lunch the next day.

Reheated Flautas for lunch

Reheated Flautas for lunch

Aunt Debbie’s Cantaloupe Salsa

Fruit with a bite is the perfect way to describe Aunt Debbie’s Cantaloupe Salsa.  Sometimes I skip the chips and eat it straight out of the bowl with a fork.  My Aunt Debbie married into the family and we warmed up quickly when she brought her famous salsa to a family get together.

Not only is this salsa super healthy, it is also flavorful and versatile.  Aunt Debbie said it is great on top of fish or chicken, she tops the chicken and fish with salsa covers and bakes.  I am going to have to make some to try this out.

Aunt Debbie's Cantaloupe Salsa

Cantaloupe Salsa:

  • 1 ripe cantaloupe seeded, peeled and diced into small bits
  • 2 bunches green onions, chopped
  • 2 -3 sweet bell peppers seeded and finely chopped any color—I like the red ones best
  • 2 large bunches of fresh cilantro—use just the tops and mince finely
  • Juice of 4 limes, you can add some zest if you need more lime flavor
  • 1 tablespoon of fresh ginger—you can use pre-minced if you don’t have fresh
  • 1 or 2 seeded jalapeño peppers,finely chopped
  • Optional—1-2 cloves of minced garlic

Combine all ingredients in a large bowl, best if the flavors are able to develop for an hour or two in the fridge.

This is a really forgiving recipe. Aunt Debbie has stretched the recipe for another meal by adding chopped apples, mango, peaches, or even tomatoes and sweet corn.

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