Chile Cheese Log with Tortilla Chips
A cheese log for every occasion—and no broken crackers.
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.
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