Ingredients

The following ingredients have 4 Servings
  • 4 jalapenos
  • stems removed and reserved
  • One 8-ounce brick cream cheese
  • 1/2 cup sour cream
  • 1 cup sharp cheddar cheese (such as Cotswald)
  • grated
  • 2 tablespoons grainy Dijon mustard
  • A few dashes Worcestershire sauce
  • Salt and pepper
  • 1 cup spicy cheddar crackers
  • 1/4 cup pepitas (pumpkin seeds)

Instruction

  • Preheat broiler
  • Toss jalapeños with some olive oil and place onto a sheet tray
  • Place under the broiler until charred
  • Removed from broiler, scrape off charred skin and chop
  • In a stand mixer, mix together cream cheese, sour cream, cheddar cheese, Dijon, Worcestershire and chopped jalapeños
  • Season with salt and pepper
  • Form the cheese mixture into a ball and wrap in plastic wrap to chill
  • In a food processor, crush the cheddar crackers with the pepitas
  • Once cheeseball is firm, remove from plastic wrap and roll in the spicy cracker mixture
  • Place one of the jalapeño stems on top so it looks like a pumpkin stem
  • Serve with blue corn tortilla chips, crackers and a variety of veggies for dipping