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Chili Cheese Log

This is a recipe I made up years ago when I lived in San Antonio. It's a family favorite.
I always get requests to bring a chili cheese log to family functions.

1 8 oz package cream cheese, cut in chunks
8 ounces Sharp cheddar cheese, grated
3 tablespoons milk
2 tablespoons tabasco or other hot sauce
1/2 teaspoon pepper
1 tablespoon Worcestershire Sauce
1/2 cup finely chopped pecans
3 or 4 tablespoons Gebhardt® Chili Powder 

Put cream cheese, cheddar cheese, milk, hot sauce, worcestershire sauce and pepper in food processor. Process until smooth and all cheese is throughly blended. Place bowl in refrigerator about 20 minutes to firm up the cheese mixture. You can also hand mix this, just takes a little longer.

Mix chopped pecans and chili powder. Spread waxed paper on flat surface and sprinkle the pecan-chili mixture on the waxed paper.

Take half the cheese mixture and form log with hands (this is messy). Roll log on the pecan-chili powder mixture, coating the outside of the log throughly. As you roll the cheese log, it will elongate, so roll until the size will fit on a round cracker.

Take a another piece of waxed paper and put the log lengthwise on the paper and roll paper around the cheese log tightly, twisting paper at both ends to seal.

Make another log out of the remaining cheese mixture. You may have to sprinkle a little more chili powder on the waxed paper.

Place both logs on flat tray or container and refrigerate at least twenty four hours before slicing and serving with wheat crackers.

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