Tailgating spicy taco cheese logs - KATV - Breaking News, Weather and Razorback Sports

Tailgating spicy taco cheese logs

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    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>

Recipe from Melissa Goff of Fort Sill, Okla.

Prep Time: 15 minutes
Total Time: 2 hours

4 cups finely shredded Mexican Blended Cheese
1 8oz pkg Cream Cheese, softened at room temperature
4 heaping tbsp mayo
1 1.25oz envelope McCormick Hot Taco Seasoning Mix
1/4 cup pickled jalapenos, finely chopped
3/4 cup dried parsley flakes

1. Before mixing ingredients, place parsley flakes in a 11x8-inch shallow baking dish. Set aside.

2. In a large bowl, mix all cheeses, mayo, taco seasoning and jalapenos together, thoroughly by hand.

3. Divide mixture into 3 portions. Taking each portion and shaping into a ball form. Then roll each ball into the parsley flakes. Working all areas to cover, as you work the flakes on to the cheese mixture, work into a form of a log. Log will measure 6 to 9 inches in diameter.

4. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight. Best served with tortilla chips or Ritz style crackers.

5. Can store nicely for up to a week before serving.

Servings: 12
Comments: This is a favorite of my husband's. I spun this recipe off a family recipe.

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