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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mexican Chili-Cheese Meat LogŠ Recipe

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This recipe for Mexican Chili-Cheese Meat LogŠ is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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

MEAT SEASONINGS:
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
Directions:
Directions:
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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