Wicked Witch Hats
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- 1 8 ounce package cream cheese
- 1 cup finely shredded Mexican-blend cheese (4 ounces)
- 1/4 cup butter
- 1 tablespoon milk
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons thinly sliced green onion
- 2 tablespoons chopped bottled green jalapeno chiles or diced green chiles, drained
- 3/4 cup finely crushed round blue corn tortilla chips (about 2 1/2 cups)
- 20 round blue corn tortilla chips
- 2 long carrots, peeled
- In a large bowl let cream cheese, shredded cheese, and butter stand at room temperature for 30 minutes. Add milk and Worcestershire sauce. Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion and jalapeno chiles. Cover and chill for 4 to 24 hours.
- Shape chilled cheese mixture into 1-inch balls, using about 1 tablespoon mixture for each; mold balls into cone shapes. Roll cones in crushed blue corn chips, pressing lightly to adhere.
- Using a vegetable peeler, cut carrots into thin strips. Cut strips into narrow pieces. Carefully wrap a carrot strip around each cone to form a hatband**. Place each cone atop a round tortilla chip to create hat brims; serve immediately. Or cover and refrigerate cones up to 1 hour; place atop hat brims just before serving.
- From the Test Kitchen
- Prepare as directed in Step 1. Wrap cheese ball in moisture- and vapor-proof plastic wrap. Freeze for up to 1 month. To serve, thaw the cheese ball in the refrigerator overnight. Let stand for 15 minutes at room temperature. Unwrap and shape as directed.
- **Tie the carrot strip in a loose knot, or use a small amount of cheese ball mixture to secure the carrot-strip hatband.