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Tequila Margarita Cheeseball
Good for holiday parties.

1 pound extra-sharp Cheddar cheese
4 to 6 garlic cloves, chopped
1 bunch green onions, chopped (including tops)
2 tablespoons softened butter
4 ounces cream cheese, at room temperature
Grated zest (thinnest colored part of peel only) of 2 oranges
1 1/2 teaspoons each: curry powder and mustard powder
1 teaspoon ground coriander
1/2 rounded teaspoon cayenne
2 tablespoons each: gold tequila and Cointreau liqueur
2 to 3 stemmed, seeded dried ancho chilies, ground in a spice grinder
(or crushed dried red pepper or pure chile powder)
Garnishes: cilantro, small dried red peppers, garlicky croutons

Grate cheese and blend in garlic and green onions. Add butter,
cream cheese, zest, curry powder, mustard powder, coriander and
cayenne. Mix well.With food processor running, slowly add tequila
and Cointreau.

Form mixture into a rough ball, wrap in plastic and refrigerate.
When ball is slightly firm, form into desired shape and roll in
finely chopped or crushed dried chilies.

Arrange on a plate garnished with fresh cilantro and clusters of
small, dried red peppers. Serve with crusty, garlicky croutons.

Note: Cheeseball improves with age and keeps well several weeks,
covered, in the refrigerator.


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6 of 8 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Needs less hot pepper and more orange flavoring possibly, June 24, 2004 - 11:45 AM
Reviewer: Kathie from Palatine IL
Took to to work. General concensus was that it was good but too spicy. Leave off the chili pepper coating and use less green onions. Add a bit more orange peel and Contreau. Roll in almonds perhaps. I will try it again but modified to my liking. Good with real Margaritas.

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