Halloween Mini Bat Taco Cheeseballs

Directions

1. Using a stand mixer with paddle attachment or a large bowl with a hand mixer, whip the softened cream cheese until it becomes light and fluffy. Then thoroughly combine with the shredded taco cheese, taco seasoning, and a tiny pinch of salt.
2. Employ a tablespoon cookie scoop or a spoon to portion the mixture. Roll each portion by hand into balls approximately the size of ping pong balls until all the mixture is used.
3. Arrange the balls on a plate, cover with plastic wrap, and chill in the refrigerator for at least two hours or overnight—they become more flavorful with a longer rest.
4. Just before serving, assemble the decorations with the corn chips and olives. Place a couple of handfuls of blue corn tortilla chips into a sturdy, thick freezer bag that won't easily tear.
5. Seal the bag while pressing out as much air as possible, then use a rolling pin to crush the chips until they are very finely ground. Transfer the crumbs to a small bowl; you should have about 1 cup of finely crushed chips.
6. Roll each chilled cheeseball in the crushed chip crumbs, lightly pressing to coat evenly. Place the coated balls on a serving platter, then insert a whole tortilla chip into each side (long side first) to resemble wings.
7. Gently but firmly press two olive slices onto each bat for eyes.
8. Serve right away with additional corn chips and small spreading knives.