Mix the Base: In a large mixing bowl, add the softened cream cheese, shredded cheddar cheese, shredded Monterey Jack cheese, and taco seasoning. Using a hand mixer or a sturdy spatula, mix until the cheeses and seasoning are fully combined. The mixture should be smooth, creamy, and evenly seasoned, with no visible streaks of cream cheese.
Fold in the Mix-Ins: Add the chopped green onions, finely diced red bell pepper, chopped black olives, and fresh cilantro to the cheese mixture. Fold gently until all ingredients are evenly distributed. This step ensures every bite is packed with flavor, color, and texture.
Shape the Cheese Ball: Lay a large piece of plastic wrap on a flat work surface. Spoon the cheese mixture onto the center of the wrap. Using the plastic wrap to guide you, shape the mixture into a compact, smooth ball, pressing gently to remove air pockets.
Chill to Firm: Wrap the cheese ball tightly in the plastic wrap and refrigerate for 30–60 minutes, or until firm enough to handle easily. Chilling helps the cheese set, making it easier to coat and shape later.
Coating, Shaping, and Serving
Coat with Tortilla Chips: Place the crushed tortilla chips in a shallow dish. Unwrap the chilled cheese ball and gently roll and press it in the chips until the entire surface is well coated. Press lightly so the chips adhere without crushing the shape.
Form the Wreath: Transfer the coated cheese ball to a serving platter. Using your hands, carefully shape it into a wreath by gently pressing a hole into the center and smoothing the ring. Take your time to keep the shape even and festive.
Garnish: If desired, garnish the wreath with extra cilantro, chopped vegetables, or cherry tomato “berries” to enhance the holiday look. These small details add color and make the wreath especially eye-catching.
