This is the spicy and savory cheese ball that Vrghr brought along with his Sweet and Fruity version, for the office Holiday party this year. You can find the Sweet and Fruity one here: http://www.furaffinity.net/full/29817372/

The spice comes from a bit of “505 Medium Chunky Salsa”, but you can substitute any of your favorite salsas, and adjust the amount for your preferred spiciness level. This cheese ball REALLY needs to rest overnight for the chorizo and other flavors to infuse the cheeses. It firms up well enough to mold pretty easily when chilled.

Vrghr used crushed Tostitos "Salsa & Lime" chips to coat, but you can use your favorite flavored tortilla chips (like Doritos) equally well.

NOTE: Don't skip the step to drain the grease off the fried chorizo. It give off a LOT of juice when it cooks, and the result when the grease cools isn't tasty.

INGREDIENTS:
2 ea 8oz blocks Cream Cheese
½ C Shredded Asiago, Parmesan, etc. Cheese Mix (4 cheese)
4 oz Shredded Very Sharp Cheddar Cheese
8 oz Chorizo (can use either beef or pork. Vrghr used a combo of both)
1 Lg Shallot, fine minced
2 TBS minced Garlic
2-3 TBS “505 Chunky Medium Salsa”
½ tsp Mexican Oregano

“Flavored” Tortilla Chips, crushed (to coat)

DIRECTIONS:
In a medium bowl, mix the cheeses, the salsa, and the oregano together

In a skillet over medium high heat, cook the chorizo, minced shallot, and minced garlic together until the chorizo is completely cooked and starting to dry a little (about 8-10 minutes). Pour into a large strainer lined with a paper towel, and press to squeeze out as much grease as possible

Mix the chorizo mixture into the cheeses thoroughly, until no streaks of different color show up

Refrigerate for an hour or two, to stiffen mixture

Put several handfuls of the seasoned Tortilla Chips into a plastic bag, and crush thoroughly. Set aside until ready to coat the cheese ball

Pull a rather large piece of Plastic Wrap (cling wrap) to cover your work surface. Remove bowl from fridge and empty into the middle of the cling wrap. Using your hands and lifting the edges of the cling wrap if needed, form the mixture into a ball. Cover with the crushed seasoned Tortilla Chips

Wrap the ball up in the cling wrap and place it in a small bowl, just large enough to hold your cheese mixture, to help hold and form the shape. Return to refrigerator over-night, to blend flavors and stiffen up further

Serve with tortilla chips

DEVOUR