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1
Place cheeses on counter to soften up atleast 1/2 hour.
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2
You will need wax paper for this recipe.
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3
Tear off 5 sheets, about 8 inches long and stack them up.
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4
On a large dinner plate, place 3-4 tbls of chili powder and spread it out in a layer.
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5
Set aside.
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6
In a large mixing bowl combine all ingredients except the chili powder with your hands.
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7
You need to use the cayenne pepper, but do it to your tastes.
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8
The cayenne as the cheese sits in refrigerator will make cheese hotter/spicier the longer it sits.
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So use caution, but it does really make the taste, so you need to include it, be your own judge on how much, you might like more than 1/2 teaspoons We use the 1/2 teaspoons
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10
After its all mixed together well, make 5 even sized balls of the cheese.
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11
Roll each ball in your hands to make a log shape.
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You don't want them too thin, but about 1 1/2 inch in width.
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13
I make all the rolls and place them side by side on a sheet of the wax paper.
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Now take each log, one by one and roll them in the chili powder to coat them all, you will need to add more chili powder to the plate to make sure they are all covered with the chili powder.
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15
Remember to do the ends of the roll.
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16
You might need more than 6 tbls of chili powder or less, I just pour some out on a plate not measuring, and add more as needed while coating the logs.
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Place each cheese roll log onto a sheet of the prepared wax paper and wrap them up by rolling and folding in the sides.
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18
Refrigerate till logs become firm and eat on crackers!
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(about an hour).
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* I unwrap cheese logs after chilled and roll again in colored saran wrap and give out with sleeves of crackers as christmas gifts for friends, everyone loves them!
