"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.