Becky posted 01-28-99
1 lb Velvetta cheese
1 8 oz pkg cream cheese
1 4 oz can choped green chilies
Soften velvetta and cream cheese to room temperature.
Roll Velveta into a rectangle between 2 pieces of waxed paper.
Spread cream cheese on velvetta.
Drain chilies and spread on top of cream cheese. Roll up jelly roll style. Refrigerate. Slice and serve with crackers.
The chilies make this quite hot - I have substituted pimentoes for a milder log.
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