Ingredients
Cheese Mixture
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
Vegetables and Flavorings
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn, canned or frozen
- 1/2 cup diced tomatoes (fresh or canned)
- 1/4 cup red onion, finely chopped
- 1/4 cup jalapeños, diced (fresh or pickled)
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Coating and Garnish
- 1/2 cup crushed tortilla chips (for coating)
- 1/2 cup chopped fresh cilantro (for garnish)
Instructions
- Mix Cheese Base: In a large mixing bowl, combine the softened cream cheese and shredded cheddar cheese. Mix thoroughly until smooth and creamy.
- Add Veggies and Seasoning: Fold in black beans, corn, diced tomatoes, red onion, jalapeños, lime juice, garlic powder, cumin, salt, and pepper into the cheese mixture. Stir until evenly distributed.
- Shape and Chill: Using clean hands, shape the mixture into a log or cylinder on a piece of plastic wrap. Wrap tightly and refrigerate for at least 2 hours to firm up and let flavors meld.
- Coat the Cheese Log: Remove the chilled cheese log from the plastic wrap and roll it in crushed tortilla chips until fully coated, creating a crunchy exterior.
- Serve and Garnish: Place the coated cheese log on a serving platter, garnish with chopped fresh cilantro, and serve alongside extra tortilla chips or vegetable sticks for dipping.
Notes
- Make ahead: Prepare the cheese log a day in advance to enhance flavors and improve texture.
- Customize heat: Adjust jalapeño quantity or type (mild or spicy) according to your heat preference.
- Serving tip: Keep the cheese log refrigerated until just before serving to maintain firmness and freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Tex-Mex
- Diet: Vegetarian
