Chili-Cheese Roll

Name: Chili-Cheese Roll
Prep time: 30 min
Total time: 30 min
Yield: 7 Cups, about
Ingredients: 2 lbs Velveeta cheese or 2 lbs other process American cheese, at room temperature; 1 lb cream cheese, at room temperature; 2 -3 cloves garlic, finely minced,to taste; 3/4 cup chopped toasted walnuts; chili powder, as needed for coating; 1 whole red chile, cut into strips,for decoration; assorted cracker, as accompaniment; melba toast, as accompaniment

Submitted by Toby Jermain

"I first had this at a New Year's Eve party about 25-30 years ago, go the recipe, and have been fixing it ever since. It tastes great! Prep time does not include time for the rolls to chill."

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Ready In:: 30mins
Ingredients:: 8
Yields:: 7 Cups, about

ingredients

2 lbs Velveeta cheese or 2 lbs other process American cheese, at room temperature
1 lb cream cheese, at room temperature
2 -3 cloves garlic, finely minced,to taste
³⁄₄ cup chopped toasted walnuts
chili powder, as needed for coating
1 whole red chile, cut into strips,for decoration
assorted cracker, as accompaniment
melba toast, as accompaniment

directions

In a large bowl, thoroughly mix together cheeses and garlic.
An electric mixer can be used.
DO NOT USE A BLENDER.
Mix in chopped nuts.
Form into 2 or 3 rolls on plastic wrap, and use to help form the rolls.
Chill until firm.
Unwrap rolls, sprinkle all over with chili powder and chill for at least a couple hours to allow flavor to develop.
Garnish with chili strips in a star-pattern.
Serve chilled or at room temperature with assorted crackers.
Note: If fixing for home consumption, don't bother with forming into rolls and decorating.
Just mix everything together, including a generous amount of chili powder, and store in refrigerator in a covered container.

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Reviews

This really is a tasty cheese spread. My recipe calls for pecans. for a frame of reference, I use 3T chili powder to roll the cheese log in.

Chicagoland Chef du Jour

RECIPE SUBMITTED BY

Toby Jermain

Houston, TX

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!

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