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Bola de queso (cheese ball) recipe

Bola de queso
Bola de queso
Amy Hernandez

Serving unique and tasty appetizers is a great way to spice up any party. A bola de queso, or cheese ball, is not only versatile, but is also a breeze to prepare and can be made ahead. Great for tempering hunger pains before a large sit down meal with the family, or for a light snack when entertaining guests at a casual social event, the bola de queso is always a hit.

Infused with the bright colors and flavors of our beloved cuisine, this Mexican inspired cheese ball recipe is a true crowd pleaser. Any Mexican foodie can be confident that this will become a requested standard for years to come, as this bola de queso does not disappoint.

Bola de queso

2 (8 oz) pkgs cream cheese, softened

8 oz sharp cheddar cheese, grated

½ cup sweet onion, finely minced

½ cup packed cilantro leaves, finely minced

1 jalapeño chile, finely minced (optional)*

juice of 1-2 limes (or to taste)

Goya’s Adobo seasoning to taste

1½ cups finely chopped pecans

Assorted crackers and/or chips

*for a more colorful and festive alternative, use a red jalapeño chile

Mix together the first 7 ingredients. Shape mixture into a ball and roll in pecans to cover. Chill for 30 minutes or until firm. Serve with an assortment of your favorite crackers, pita chips, potato chips, tortilla chips, or Melba toast.

Bola de queso in Chicago:

While the concept of a cheese ball does not originate from south of the border, one can easily incorporate this recipe into the menus and buffets served around the city. Appealing to both cultural palates, this is a perfect recipe for entertaining a diverse group of people. As always, the ingredients used are readily found in any Hispanic market or respectably-sized local grocery store.

More appetizer and snack recipes from the Chicago Mexican Food Examiner:


Cacahuates garapiñados

Camarones enchipotlados

Jalapeños rellenos


Pico de gallo

Tostadas de tinga de pollo

Salsa fresca de tomatillo con aguacate

Fruta picada

Jícama con chile y limón

More from the Chicago Mexican Food Examiner:

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