Mexican Cheese Roll

1. 1

   Place chilies in plastic bag and roll with rolling pin until they are finely ground, or process in a food processor.

2. 2

   Melt the Velveeta and cream cheese in microwave or on the stove over medium-low heat just until they can be blended together.

3. 3

   Add pecans, garlic and dried chilies and blend well.

4. 4

   Using a large spoon, drop 1/3 of the mixture onto plastic wrap.

5. 5

   Form into a long, slender roll.

6. 6

   Repeat with remaining cheese mixture. Sprinkle the chili powder and paprika onto wax paper and combine. Roll the rolls of cheese through the mixture until well coated. Wrap in plastic wrap and chill several hours.

7. 7

   Slice into 1/4-inch slices to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.