Tequila Margarita Cheeseball Recipe
Ingredients
1/2 lb. sharp cheddar
1/2 lb. mild cheddar
4-6 cloves garlic, minced
1 bunch green onions, chopped (including green tops)
8 oz. cream cheese (room temp.)
Grated zest of 1 orange
1 1/2 tsp. curry powder
1 1/2 tsp. mustard powder
1 tsp. ground coriander
1/2 rounded tsp. cayenne pepper
2 T. gold tequila
2 T. Grand Marnier liqueur
2-3 dried Ancho chiles, stems and seeds removed & ground lightly in a spice grinder or crushed dried Italian red peppers
Directions
A food processor blends this cheeseball nicely.
Grate the Cheddar cheeses, then blend in the garlic and green onions.
Add cream cheese, orange zest, curry powder, mustard powder, coriander and cayenne pepper.
Mix well.
With food processor running, slowly add tequila and Grand Marnier.
Form mixture into a rough ball, wrap in plastic and refrigerate.
When slightly firm, form into desired shape and roll it in finely chopped dried chile peppers or crushed Italian red pepper.
Refrigerate overnight so that the moisture of the cheeseball will soften the dried peppers.
Arrange on a plate with fresh cilantro and clusters of small dried red peppers (chiles japones).
Grate the Cheddar cheeses, then blend in the garlic and green onions.
Add cream cheese, orange zest, curry powder, mustard powder, coriander and cayenne pepper.
Mix well.
With food processor running, slowly add tequila and Grand Marnier.
Form mixture into a rough ball, wrap in plastic and refrigerate.
When slightly firm, form into desired shape and roll it in finely chopped dried chile peppers or crushed Italian red pepper.
Refrigerate overnight so that the moisture of the cheeseball will soften the dried peppers.
Arrange on a plate with fresh cilantro and clusters of small dried red peppers (chiles japones).
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