If you need an appetizer that is easy to make and sure to impress look no further than this humble Chili Cheese Log.
It may not seem like much, but once you try it you will be hooked.
We joke that my mother was not allowed through the door at any family function without two rolls of this in hand. And she always had them. Even though it is quite easy to make, only my cousin and mother-in-law have made it besides me. Most people just ask her to do it.
She used to make a double recipe in November to have enough to make it through all of the holidays and still have some left over for us. One year, I came home from college the day before Thanksgiving to see a huge bowl full of unrolled cheese in the fridge. I told my brother to wash his hands and the two of us had them all rolled up before she got home from work. It took us HOURS AND HOURS! Ok, not really. Probably closer to 30 minutes including clean up, but I figure it is never too late to try to make her feel guilty for it. Ha ha!
A few tips to get it to blend properly: never use packaged pre-grated cheese (it has a coating to prevent it from sticking), make sure the cheeses are at room temperature and do not add the “nut dust” (those little tiny bits that are almost like powder that you get when you chop nuts) – only the bigger pieces. I know she says to use the grater on the food processor, but if you have a meat grinder it works even better. She used an old fashioned hand cranked one for years before food processors readily became available.
Until next time, happy eating.