4 ounces extra sharp cheddar cheese, finely shredded
BREADING:
1/2 cup Panko breadcrumbs
1 TBSP unslalted butter
1/8 tsp salt
2 tsp dried parsley
DIRECTIONS
Mix the cream cheese, jalapenos, cheddar and granulated garlic in a bowl.
Form a ball with the cheese mixture and refrigerate, covered, for at least 1 hour.
In the meantime make the breading: Heat a medium-size skillet over medium-low heat and melt the butter. Add the breadcrumbs, salt & parsley. Stir constantly until browned and toasted then allow to cool at room temperature.
Take the cheese ball out of the refrigerator and coat with the breadcrumb mixture.
Serve with tortilla chips and/or your favorite crackers.
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