Name: Chile Cheese Log with Tortilla Chips
Total time: 3 h 15 min
Ingredients: 6 ounces Monterey Jack cheese , shredded (1 1/2 cups); 6 ounces cream cheese; 1/4 cup mayonnaise; 2 tablespoons minced canned chipotle chile in adobo sauce; 2 teaspoons lime juice; 1 small garlic clove , minced; 1/2 teaspoon pepper; 1/3 cup canned chopped green chiles , drained; 1/2 cup crushed blue corn tortilla chips

Why This Recipe Works

We wanted a cheese log firm enough to hold its shape but soft enough to easily drag a cracker through at room temperature. To get there, we settled on a simple mixture of half Monterey Jack cheese and half cream cheese with an addition of creamy mayonnaise. To flavor this log, we stirred in a healthy helping of canned chipotle chile in adobo sauce, some chopped green chiles, and a squirt of fresh lime juice. This mixture was pliable enough to be easily shaped in plastic wrap, and after a trip to the freezer it had firmed up enough for us to roll it in crumbled blue corn tortilla chips.

Before You Begin

We chill the cheese log in the freezer because it’s much easier to roll in the tortilla chips when firm. Once the cheese log has been garnished, it can be wrapped tightly in plastic wrap and refrigerated for up to two days.

Instructions

Process Monterey Jack, cream cheese, mayonnaise, chipotle, lime juice, garlic, and pepper in food processor until smooth, scraping down sides of bowl as needed, about 1 minute. Add green chiles and pulse until combined, about 3 pulses.

Lay 18 by 11-inch sheet of plastic wrap on counter with long side parallel to counter edge. Transfer cheese mixture to center of plastic and shape into approximate 9-inch log with long side parallel to counter edge. Fold plastic over log and roll up. Pinch plastic at ends of log and roll log on counter to form tight cylinder. Tuck ends of plastic underneath. Freeze until completely firm, 1 1/2 to 2 hours.

Spread tortilla chips on large plate. Unwrap cheese log and roll in tortilla chips to evenly coat. Transfer to serving dish and let sit at room temperature for 1 hour. Serve.