Mexican Chili Cheese Logs Recipe

1. 1

   Beat Large eggs to blend in a large bowl.

2. 2

   Add in stuffing mix, bouillon, 1/4 c. of the taco sauce, the meat seasoning, 1 c. of the cheese, garlic, sausage and turkey.

3. 3

   Use your hands or possibly a heavy spoon to mix thoroughly.

4. 4

   To shape logs, scoop meat onto a 12 x 20 inch piece of foil.

5. 5

   Pat meat into a neat 10 x 18 inch rectangle.

6. 6

   Cut meat through foil into 3 rectangles, each 6 x 10 inches.

7. 7

   Split chilies and pat dry.

8. 8

   Lay chilies flat in centers of meat rectangles; use a third of the chilies for each.

9. 9

   Top each with 1/3 of the remaining cheese and olives.

10. 10

    Starting from long side, tightly roll each rectangle into a cylinder; healthy pinch seam and end of meat to seal in cheese.

11. 11

    Peel off foil and place logs slightly apart, on a greased 10 x 15 inch rimmed baking sheet; brush tops of with remaining taco sauce.

12. 12

    Bake in a 350 degree oven for 45 min or possibly till meat feels hard.

13. 13

    Cold; wrap in foil and refrigeratefor at least 2 hrs or possibly up to 3 days.

14. 14

    Or possibly freeze up to 2 months.

15. 15

    To serve, slice logs into thin rounds.

16. 16

    Each log makes about 36 rounds.

* Per serving · 4 servings · Values may vary.

No additional tips available.