Pepper Jack Bola de Queso

1½ cups tortilla chips (plain, jalapeño, ranch, or salsa flavored)
2 cups (8 ounces) shredded pepper Jack cheese
½ cup (2 ounces) shredded sharp Cheddar cheese
12 tablespoons (6 ounces) cream cheese, cut in chunks and at room temperature
¼ teaspoon Mexican hot pepper sauce, to taste (optional)
2 tablespoons grated white onion
½ teaspoon dried oregano, preferably Mexican
¼ cup finely chopped dried Spanish olives with pimientos
Fresh cilantro, red jalapeño pepper slices, or additional olives (optional), for garnish
Tortilla chips or crackers

Everyone in our family loved it.

Place the tortilla chips in the bowl of a food processor. Process to fine crumbs. Pour on waxed paper and setaside.
Place the pepper Jack, Cheddar, cream cheese, and hot pepper sauce in the bowl of a food processor. Process until well blended and smooth. Add the onion and oregano. Pulse briefly to incorporate. Add a little half-and-half if the mixture is too stiff. (You may also use a heavy-duty electric mixer to make the cheese mixture.) Stir in the olives or work in with your hands. Refrigerate at least 1 hour.
Form the mixture into a ball. Roll the ball in the tortilla crumbs. Garnish with fresh cilantro, slices of red jalapeños, and/or additional olives. Serve with tortilla chips or crackers.