3/4 cup dried parsley
4 cups shredded Mexican cheese blend
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 (1.25 ounce) package taco seasoning mix
1/4 cup pickled jalapeno peppers, chopped
DirectionsSprinkle parsley in a shallow baking dish. Set aside.
Mix Mexican cheese blend, cream cheese, mayonnaise, taco seasoning, and jalapeno peppers in a large bowl until well blended. Divide the mixture into 3 portions, and roll each portion into a ball. Roll each ball in the parsley until completely covered. Wrap individually with plastic wrap, and refrigerate for at least 2 hours, or overnight.
Best served at room temp. A nice sturdy cracker works well if you put a small cheese serving knife in the cheese ball.