30 small pita chips, or your favorite hearty chip/cracker
Rolling Ideas: (all should be finely chopped/minced)
Parsley, dill or cilantro
Crispy bacon bits
Crushed pretzels or potato chips
Nuts, such as pecans, walnuts, pistachios
Dried fruits, such as cranberries, apples, apricots
Poppy seeds, sunflower seeds, sesame seeds
Vegetables, such as bell peppers, broccoli, carrots
In a large bowl, combine queso fresco and cream cheese. With an electric mixer fitted with the paddle attachment, or a handheld electric mixer, blend cheeses on medium speed until smooth and creamy. The mixture should easily roll into a ball. If too sticky, refrigerate for about 20 minutes, until cheese is easily rolled.
With a small cookie scoop or 1/2 Tbsp. measuring spoon, roll cheese into bite-sized balls. Place on a wax paper-lined baking sheet or cutting board; set aside.
Meanwhile, prepare your desired ingredients for rolling. Place in a bowl or small dish for maximum coating and easy rolling.
One at a time, roll cheese balls in desired coating, covering and patting gently on all sides. Place on a serving platter. Press a pita chip or cracker into the top of each.
Refrigerate until ready to serve. (If refrigerating overnight, do not place your chip/cracker in the cheese until next-day.)
Disclosure: This recipe was created for La Vaquita Cheese. All opinions are my own.
For this recipe and more, visit www.thecomfortofcooking.com