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Chile Cheese Log

Yield: 1 (10 oz.) Log
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  • 1 cup shredded reduced fat cheddar cheese (4 oz)
  • 1/2 cup part-skim ricotta cheese
  • 1 tbsp finely chopped parsley
  • 1 tbsp chopped green chile
  • 1-1/2 tsp dried minced onion
  • 1 clove garlic, minced
  • 2-3 drops liquid hot pepper seasoning
  • 2 tbsp finely chopped Planters pecans
  • 20 Triscuit wafers


  1. In electric blender or food processor, blend cheddar and ricotta cheese until just combined.
  2. Spoon mixture into a bowl; stir in parsley, chiles, onion, garlic and hot pepper seasoning.
  3. Shape into 5-inch log; wrap in waxed paper or plastic wrap and chill at least 2 hours.
  4. To serve, roll log in pecans; cut log into 1/4-inch slices. Place slices on wafers.

Nutritional Information (Per Serving)
Sodium: 78 mg
Cholesterol:6 mg
Fat: 3g
Carbohydrates: 4g
Exchanges: .2 Starch/Bread; .3 Meats; .2 Fat

Source: Culinary Cybercity and Triscuit Wafers

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