Mexican Cheese Ball
2/3 cup finely chopped pecans, toasted
1 tbsp melted butter
1/8 tsp salt
2 (8 ounce) cream cheese, softened
1/4 cut onions, finely chopped
1/2 cup shredded mexican-style cheese
1 pk taco seasoning
1/4 cup picante sauce
Toast the pecans at 275 degrees for 20-30 min - do not burn.
Stir together nuts with butter and salt and set aside to cool.
In a food processor, blend remaining ingredients until thoroughly combined.
Shape into a ball and roll in the cooled pecans.
Cover with plastic wrap and refrigerate at least 2 hours.
Serve with the tortilla or corn chips.