16-ounces cream cheese, room temperature
1 1/2 cups shredded cheese (such as Colby and Monterey Jack)
2 Tablespoons red and/or yellow bell peppers, minced (reserve the stem of the bell pepper)
2 Tablespoons scallions, minced
1/4 cup Cherry Republic or American Spoon salsa (available at Weekends)
1 bag Xochitl Tortilla Chips (available at Weekends)
Place the cream cheese, shredded cheese, bell peppers, scallions, and salsa in the bowl of a free stand mixer fitted with a paddle attachment (or use a hand mixer). Mix on medium speed until ingredients are uniformly mixed.
Shape cheese mixture into the shape of a small pumpkin. Crush some of the tortilla chips in a plastic bag using a rolling pin. Press crushed chips over all sides of the pumpkin shaped cheese ball. Top with the stem of the bell pepper. Serve cheese ball with remaining tortilla chips or crackers.
Recipe derived from https://www.stonewallkitchen.com/pumpkin-shaped-cheese-ball-R2197.html