Mini Pumpkin Cheese Balls
A bite sized cheese ball served on a tortilla chip is a fun and tasty appetizer.
Servings: 16 servings
- 1 250 g block cream cheese, softened
- 1 1/2 cup old cheddar cheese, grated
- 1/2 cup gouda cheese, grated
- 1 tsp coriander, ground
- 1 tsp cumin, ground
- 2 tsp old bay seasoning
- pinch black pepper and salt
- pretzel sticks, cut into small pieces for stem
- 2 scallions, green parts only or chives
- pea shoots, for garnishing the bottom
- 16 round tortilla chips
Mix together cream cheese through salt.
You can let the mixture sit covered in the refrigerator and roll just before serving. Or roll and form into pumpkin balls leaving in fridge until ready to serve.
Take a piece of the mixture in your hands and roll into a cherry tomato sized ball or slightly smaller. They roll easier when they've been slightly chilled in the fridge.
Using the opposite end of a spoon or wood spreader/butter knife draw a line from the top of the ball to the bottom as you would see on a real pumpkin. Continue drawing lines until the entire ball is covered.
Drain onion curls on paper towel. Break off small pieces of pretzels. Take a piece of curl and a piece of pretzel and push into top of pumpkin. If making in advance put into covered container and refrigerate.
When ready to serve put each pumpkin on a tortilla chip. Scatter pea shoots on a serving dish and place pumpkin balls on platter.
Serving: 125g | Calories: 59kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 79mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg