Chile Cheese Logs

chile log final

I’d like to make this sound incredibly difficult to make but it’s not. It’s kind of ‘Mad Men’ food – you could even serve it with triscuits for a really retro feel. I like to make it in a food processor because it’s easier and less messy but you decide. The logs definitely improve with age so keep in the fridge for a day or two before serving. I made one with a dusting of chipotle and New Mexico and one with the addition of toasted pine nuts – but create your own combos.

Makes two logs; serves approximately 6-10 people

12 oz white cheddar cheese, medium grated
3 oz cream cheese, softened
2 tsp Worcestershire sauce
½ tsp salt
1 tsp Chile Molido hot
½ tsp Child Molido mild

Additional chile powder for rolling (I used a combination of Chipotle and Child Molido)

Toasted pine nuts (or chopped walnuts, pecans or sliced almonds would be good too).

INGRED 2chile log 2

Combine the first six ingredients, divide into two and shape into two logs. Roll the logs in the additional chile powder to coat and then roll in toasted pine nuts if using (make sure the nuts have cooled first). Wrap in plastic wrap and place in the fridge for at least a day – preferably 2 or 3 – before serving with crackers or bread. Any leftovers are great spread on toast or in sandwiches.

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