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Mexican Chili-Cheese Meat LogŠ Recipe

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This recipe for Mexican Chili-Cheese Meat LogŠ, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelley Drnek
Added: Saturday, November 15, 2008


2 eggs
2 slices firm-textured bread - cut into small cubes
1 beef bouillon cube, dissolved in 1 Tbsp. hot water
1/2 cup taco sauce

Blend: 2 Tbsp. instant minced onion, 1 tsp. salt, 1-1/2 tsp. each oregano leaves and chili powder, 1/2 tsp. ground cumin

2-1/2 cups (10 oz.) shredded sharp cheddar cheese
2 cloves garlic, minced
1-1/2 lbs. bulk pork sausage
1 lb. ground turkey
2 4-oz. cans whole green chilies
2 4-oz. sliced black olives, drained
3/4 tsp. cumin seeds

Preheat oven to 350ē

Beat eggs in large bowl. Add bread, bouillon, 1/2 cup taco sauce, meat seasonings, 1 cup cheese, garlic, sausage and turkey. Mix thoroughly. To shape logs, scoop meat onto a 12" x 20" piece of foil. Pat meat into a 10" x 18" rectangle. Cut meat through foil into 3 rectangles - 6" x 10" each. Split chilies and pat dry. Lay chilies in center of meat, use 1/3 chilies for each. Top each with 1/3 of remaining cheese, olives and cumin. Starting from long side, tightly roll each into a cylinder. Pinch seam and ends together to seal in cheese.

Peal off coil and place slightly apart on greased 10" x 15" rimmed baking sheet. Brush tops with remaining taco sauce. Bake for 45 minutes or until meat feels firm. Cover and chill at least 2 hours, or up to 3 days OR freeze up to 2 months.

To serve: Slice logs thinly.
Makes 3 logs. 1-1/3 lbs. each

Number Of Servings:
Number Of Servings:
3 logs
Personal Notes:
Personal Notes:
This is from a Sunset magazine probably back to 1977. A fella I was dating "way back then" served it at a dinner party he hosted one evening.




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