This Mexican Cheese Ball with Spicy Tortilla Chips is the perfect appetizer!  The kick of hot and spicy taco seasoning and the crunch of cumin and chili powder-dusted tortilla chips makes this a tasty combination!

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

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With the “Big Game” just around the corner, all die-hard football lovers are gearing up for their game day with new recipes and party planning!

Everyone loves cheese, so a Mexican cheese ball is a perfect appetizer to serve! The bonus is that you can make it ahead of time and just unwrap and serve at the “Big Game!”

This easy cheese ball with taco spices is perfect for Taco Tuesday too!

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To get my recipe started, I grabbed some chopped green chilies, some taco seasoning – hot and spicy, of course!

I even added an avocado to add to the cheese ball which makes the texture even creamier!

Taco Cheese Ball Ingredients

• cream cheese
• taco seasoning
• chopped green chilies
• shredded cheese (I like cheddar cheese)
• avocado
• tortillas

Cream Cheese – make sure the cream cheese is softened so it blends smoother.

Shredded Cheese – I like sharp cheddar but you can also use pepper jack, or a Mexican cheese blend.

Avocado – This adds to the creaminess of the cheese ball and also add some healthy fats to the recipe.

Taco Seasoning – Feel free to use the Old El Paso Taco Seasoning but you can also use homemade too!

Chopped Green Chilies – If you want to drain the green chilies before you add to the cheese ball, it will make it thicker. If you drain the the chilies, I like to reserve the juice in case you need to add it in later.

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How to make a Mexican Cheese Ball

STEP ONE: In a medium bowl, add the cream cheese, avocado, chopped green chilies, taco seasoning, and shredded cheese. Mix to combine evenly.

STEP TWO: Either scoop out and form the mixture into a ball or leave in a bowl. Wrap in plastic wrap and chill for 30 minutes or until ready to serve.

STEP THREE: Make the spicy tortilla chips by cutting into wedges. Brush with olive oil and dust with cumin and chili powder. Bake at 350F for 5 minutes or until golden brown. Remove and serve with cheese ball

For full recipe and detailed directions please scroll to the recipe card at the bottom of this post.

Take Two Tapas Tips & Tricks

• be sure the cream cheese is softened but not quite room temperature. it will help the cream cheese blend more completely.
• drain the chopped green chilies if you want the cheese ball to be thicker.
• if you prefer to serve it as a dip, don’t drain the green chilies.
• preheat the oven so it’s ready when you want to make the chips.
• you can use taco seasoning to spice up the tortilla chips if you don’t want to use just the cumin and chili powder.
• the cheese ball flavor is stronger the longer it sits.

Can I make it ahead of time?

This cheese ball can be made up to 3 days in advance. Just keep tightly wrapped in the fridge until ready to serve.

Can I freeze this spicy cheese ball?

You can freeze the cheese ball for up to 3 months. Just wrap tightly in plastic wrap (2 layers) and freeze. Thaw in the refrigerator before ready to serve. Serve with tortilla chips or these homemade chips!

How long will it last?

Once the cheese ball is made, it will last for 3 days in the refrigerator. After that it will start to get loose and won’t hold together as well.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

other cheese balls to try

• cannoli cheese ball
• almond joy cheese ball
• classic cheese ball
• puppy chow cheese ball
• honey mustard cheese ball

Taco Cheese Ball recipe

@TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

{Originally published 1/21/16 – note and photos updated 03/03/21}