A quick thank you to the new readers who have stopped by, I hope I’ve gotten to you all and I’m always excited to have new blogs to read!

This was an easy recipe, but my only complaint was it wasn’t spicy enough. 🙁 We like things with a kick here in the south so if I make this again I will be adding a couple jalapenos and spices.

Taco Cheese Log

8 ounces cream cheese

1 cup shredded taco cheese
1/4 cup butter or margarine
1 tablespoon milk
1/2 teaspoon Worcestershire sauce
2 tablespoons green onion, thinly sliced
2 tablespoons bottled chopped green jalapeno chile pepper
1/2 cup crushed corn chips
1 tablespoon snipped fresh cilantro
In a large mixing bowl let cream cheese, taco cheese and butter stand at room temperature for 30 minutes.
Add milk and Worcestershire sauce. Beat with an electric mixer on medium speed until light and fluffy.
Stir in green onion and chile peppers.

Cover and chill for 4 to 24 hours. (I went ahead and put it on plastic wrap in the shape that I wanted instead of putting it in a bowl then reshaping later.)

Shape cheese mixture into a log or desired shape. Combine corn chips and cilantro; roll cheese log in corn chip mixture. (I forgot to buy cilantro at the store so that’s probably where I lost a lot of flavor at.) Let stand for 15 minutes before serving. Serve with tortilla chips.

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