Appetizers, Party

CREE'S CHEESE ROLL

  • 1 pounds Jalapeno velveeta cheese
  • 1 pounds Cream cheese
  • 2 - 4 oz. cans Green chilies, chopped
  • 1/2 to 1 cup Salsa

    • Have cheeses at room temperature and chilis drained. Spread out velveeta in a thin layer (1"-1") on wax paper or Saran wrap. Layer the cream cheese in a like layer on top of the velveeta. Top cream cheese with the chilies.

    Roll up, jelly roll style, leaving the wax paper behind. Wrap in alum. foil and refrigerate for several hours or overnight.

    When serving, unwrap onto a large platter and pour salsa over the top. Serve with tostados or other firm chip.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!