3-INGREDIENT MINI QUESO CHEESE BALLS

3-INGREDIENT MINI QUESO CHEESE BALLS YIELD: Makes 30 small cheese balls For the Mini Cheese Balls: 1 (8 oz.) La Vaquita Queso Fresco 1 (8 oz.) cream cheese, regular or 1/3 less fat 30 small pita chips, or your favorite hearty chip/cracker Rolling Ideas: (all should be finely chopped/minced) Fresh chives Scallions Parsley or cilantro Crispy bacon bits Jalapenos Crushed pretzels or potato chips Nuts, such as pecans, walnuts, pistachios Dried fruits, such as cranberries, apples, apricots Poppy seeds, sunflower seeds, sesame seeds Vegetables, such as bell peppers, broccoli, carrots Pomegranate seeds In a large bowl, combine queso fresco and cream cheese. With an electric mixer fitted with the paddle attachment, or a handheld electric mixer, blend cheeses on medium speed until smooth and creamy. The mixture should easily roll into a ball. If too sticky, refrigerate for about 20 minutes, until cheese is easily rolled. With a small cookie scoop or 1/2 Tbsp. measuring spoon, roll cheese into bite-sized balls. Place on a wax paper-lined baking sheet or cutting board; set aside. Meanwhile, prepare your desired ingredients for rolling. Place in a bowl or small dish for maximum coating and easy rolling. One at a time, roll cheese balls in desired coating, covering and patting gently on all sides. Place on a serving platter. Press a pita chip or cracker into the top of each. Refrigerate until ready to serve. (If refrigerating overnight, do not place your chip/cracker in the cheese until next-day.)