Chili Cheese The ultimate, most unusual recipe ever, modernized for using a food processor. Read carefully. It helps to have two or three people assist during the final rolling process. Original recipe courtesy of Mike and Linda Clem, Reese Air Force Base, Texas. 1964. |
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aluminum foil waxed paper 2 pounds mild cheddar cheese 1 (8 ounce) package cream cheese, at room temperature, cut into 1 inch cubes 3 large cloves garlic, finely minced ½ cup finely chopped pecans or walnuts 2 teaspoons cayenne pepper chili powder |
Clear off a large counter space. Cut off 6 to 8 strips of aluminum foil 12 to 15 inches long each and stack or spread out individually on the counter. Cut off about 18 inches of waxed paper. Grate cheddar cheese using grater disk of food processor. (If you do not have a food processor, grate by hand. Do not process cheese using processor blade. Using the normal food processor blade will cause the cheese to over heat and this won't work. Trust me on this.) Place grated cheese in large bowl and add cream cheese, garlic, nuts and cayenne pepper. Work ingredients by hand until smooth. Divide into 6 to 8 portions. Form into rolls 1 or 1 ½ inches in diameter. Spread a thick line of chili powder on waxed paper, approximately the length of a roll of cheese. Coat each roll completely in chili powder. Add more chili powder as needed. Place each cheese roll on a piece of foil. Wash hands and wrap each cheese roll tightly in foil; crimp ends of foil to seal. (This is where your helpers can come in. As one person rolls cheese in chili powder, he can hand off each roll to a piece of foil and someone else can wrap in foil and seal.) Pour remaining chili powder back into container. Store in refrigerator for up to two weeks. To keep longer, freeze. Cheese will keep for months in the freezer as long as the foil does not get punctured. The tighter the wrap originally, the less chance there is for breaking the foil. Place all rolls in a single layer on baking sheet and place on freezer shelf over night. After rolls are frozen, remove from baking sheet and stack for storage. Serve thinly sliced on mild crackers, such as Ritz or HiHo. Allow frozen rolls to thaw before slicing. |
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