Chili Cheese Roll
Yield
40 servingsPrep
20 minCook
?Ready
20 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
american cheese
grated |
|
| 3 | ounces |
cream cheese
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| ¼ | cup |
pecans
chopped |
|
| 2 | tablespoons |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
american cheese
grated |
|
| 86.7 | ml/g |
cream cheese
|
|
| 0.6 | ml |
garlic powder
|
|
| 59 | ml |
pecans
chopped |
|
| 3E+1 | ml |
chili powder
|
|
Directions
Have cheese at room temperature; mix both until well blended.
Stir in garlic powder and pecans.
Form into a roll about 10 inches long.
Spread the chili powder on waxed paper and coat the outside of cheese with the chili powder by rolling over the waxed paper.
Chill.
Slice and serve with crackers or Melba toast.
Makes forty ¼ inch thick slices.
