Description
A vibrant, creamy cheese log that balances the spicy kick of jalapeños with black beans and corn, perfect for gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 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
- 1/2 cup chopped fresh cilantro
- 1/2 cup crushed tortilla chips (for coating)
Instructions
- Combine the softened cream cheese and shredded cheddar cheese in a large mixing bowl until well blended.
- Add the black beans, corn, diced tomatoes, red onion, jalapeños, lime juice, garlic powder, cumin, salt, and pepper. Stir until evenly incorporated.
- Shape the mixture into a log on plastic wrap, wrap tightly, and refrigerate for at least 120 minutes to firm up.
- Remove the cheese log from the wrap and roll it in the crushed tortilla chips until fully coated.
- Transfer to a serving platter and garnish with fresh cilantro. Serve with tortilla chips or vegetable sticks for dipping.
Notes
This cheese log can be made a day in advance for the best flavors. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg