16 oz cream cheese, softened
8 oz grated/shredded sharp cheddar cheese
1/4 cup chopped green onion, divided
1/2 cup Hatch Valley Flame Roasted Green Chile
1/2 tsp garlic powder
3 slices of bacon, cooked and crumbled
1/3 cup panko breadcrumbs
1 slice mozzarella or white cheddar cheese
6-8 La Tortilla Factory Flour Tortillas
Spray avocado or olive oil


In a medium bowl, combine softened cream cheese, cheddar, Hatch Valley Flame Roasted Green Chile, garlic powder, salt, and around 2-3 TBSP chopped green onion and mix well.

Scoop out the cream cheese mixture and place it on a sheet of parchment paper or a cutting board and flatten the top of the ball, pinching and shaping it into a football. NOTE: If the cheese mixture is too soft to shape, transfer to the fridge for 15-30 minutes.

While your cheese ball chills, chop the bacon into pieces and cook until crispy. Transfer to a bowl and combine with panko and the remaining green onion.

Remove cheeseball from fridge and once shaped into a football, press panko mixture firmly into the cheeseball to coat. Finally cut a slice of mozzarella into one long slice for the center of the football and smaller slices for the laces.

For the Tortilla Chips:

Cut small taco-sized tortillas into 4 triangles. Spray both sides and add to your air fryer in single layers.

Cook at 350 for 4 minutes and flip cooking an additional 3 minutes. Remove and sprinkle with salt. Repeat until all tortillas are crisp. Finally serve with the cheeseball for a perfect pairing.