"Pumpkin" Cheese Ball

Serves 16
  • 16 oz. cream cheese, room temperature
  • 1 1/2 cups (6 oz.) shredded Pepper Jack cheese
  • 2 tbsp. canned diced green chiles
  • 1/4 cup diced red onion
  • 1 tsp. chili powder
  • 1 tsp. kosher salt
  • 1/2 tsp. garlic powder
  • - crushed nacho cheese-flavored tortilla chips
  • - stem of 1 bell pepper

Beat together first 7 ingredients using an electric mixer until completely smooth; scrape mixture onto a large sheet of plastic wrap. Using your hands, form into a ball using another sheet of plastic wrap to keep the cheese mixture off your hands. Wrap ball tightly with plastic wrap and refrigerate 8-24 hrs. Unwrap cheese ball; coat with chips. Place coated ball on a serving plate and press the stem of the pepper into the top. Serve surrounded with blue corn tortilla chips.