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00Ingredients
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½ cup chopped green New Mexico chile, which has been roasted and peeled
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1 8-ounce package cream cheese, softened
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1/4 cup crumbled blue cheese
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2 tablespoons ground red New Mexico chile
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3/4 cup pecans, finely chopped
Instructions
Combine the chile and the cheeses in a bowl and mix well. Refrigerate until firm.
Toss the pecans in the ground chile until well coated.
Roll the cheese between 2 pieces of wax paper to form a log. Then roll the log in the crushed nuts and chill for 8 hours before serving.
To serve, place the cheese log on a platter and arrange crackers around the cheese and place a knife on the platter for spreading.
| Servings |
| 1 log |
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Although it’s easy to prepare and extremely tasty, believe me, this ain’t your grandmother’s cheese ball. Although this type of appetizer has graced party tables for years, this one will soon become a new favorite. I use pecans because they are so plentiful here, but substitute walnuts or almonds if you prefer.
Ingredients
InstructionsCombine the chile and the cheeses in a bowl and mix well. Refrigerate until firm. Toss the pecans in the ground chile until well coated. Roll the cheese between 2 pieces of wax paper to form a log. Then roll the log in the crushed nuts and chill for 8 hours before serving. To serve, place the cheese log on a platter and arrange crackers around the cheese and place a knife on the platter for spreading.
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