Chili Cheese Roll

This retro cheese log is the kind of appetizer that disappears first at every party. Cream cheese and American cheese get blended together with garlic powder and chopped pecans, shaped into a log, then rolled in chili powder for a spiced, earthy crust that contrasts with the creamy interior.

Bring both cheeses to full room temperature before mixing. Cold cream cheese won’t blend smoothly with the grated American, and you’ll end up with a lumpy, crumbly roll that falls apart when you slice it. Room temp cheeses mash together into a smooth, pliable mixture that shapes easily.

The chili powder coating is more than decorative. It adds a warm, smoky heat to every bite that cuts through the richness of the cheese. Roll the log firmly across the waxed paper so the powder sticks in an even layer, then chill until firm.

Kitchen Tips

• Grate the American cheese on a box grater. Pre-sliced American doesn’t blend as smoothly because of the added stabilizers on each slice.
• Chill the roll for at least 2 hours before slicing. A firm roll cuts into clean, neat rounds. A soft roll squishes.
• Use a sharp knife dipped in hot water between cuts for the cleanest slices.
• This can be made 2-3 days ahead. Wrap tightly in plastic and refrigerate.

Variations

• Roll in smoked paprika instead of chili powder for a milder, smokier coating.
• Add a tablespoon of finely diced pickled jalapenos to the cheese mixture for extra kick.
• Swap pecans for toasted walnuts or leave the nuts out entirely for a smoother texture.