Hatch Chile Cheeseball Pumpkin
Oh, you’re going to love this adorable recipe, if I do say so myself! It’s fun, cute, and absolutely perfect for a Halloween party or even a Thanksgiving gathering if you want to pin this recipe for later. This Hatch Chile Cheeseball Pumpkin is a centerpiece-worthy appetizer that is almost too cute to eat … ah, who am I kidding – let’s dig in!
This is made with simple ingredients – cream cheese, shredded cheddar cheese, and a can of Hatch diced green chiles. Fun fact: hatch is a type of pepper (New Mexico chili pepper) and also the name of the brand I used. To create indentations like those of a pumpkin, use twine or clean rubber bands. The stem of a bell pepper makes for a fabulous pumpkin stem, and you can serve this pumpkin-shaped cheeseball with gluten-free crackers, bell pepper slices, and other crudités. (Crudités is just a fancy term for raw veggies served with a dip as an appetizer.)
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Hatch Chile Cheeseball Pumpkin
Ingredients
- 2 (8-ounce) blocks cream cheese, room temperature
- 1¾ cups finely shredded yellow cheddar cheese , divided
- 1 (4-ounce) can Hatch Diced Green Chiles, mild or hot, drained
- Kitchen twine or 4 large (clean) rubber bands
- 1 red bell pepper
- Gluten-free crackers
- Crudités
Instructions
- Combine cream cheese, 1 cup shredded cheddar, and chilies in a medium mixing bowl, and mix until thoroughly combined. Pour the rest of the shredded cheddar cheese into a shallow bowl or onto a plate. Form the cheese into a ball, roll in the shredded cheese until fully coated, and wrap tightly in plastic wrap.
- Wrap twine or place rubber bands around the cheeseball 4 times at intervals to create indentations as in a pumpkin.
- Refrigerate until firm, about 2 hours. Remove twine and plastic wrap. Cut the stem from the bell pepper and insert in the top of the pumpkin cheeseball. Slice the pepper and serve with the cheeseball along with crackers and other crudités.
Nutrition
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