Spicy Monterey Jack Cheese Logs Recipes

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SPICY MONTEREY JACK CHEESE LOGS



Spicy Monterey Jack Cheese Logs image

A pair of these savory spreads makes a great holiday gift. I made these last Christmas as an appetizer before our big dinner, and I watched them disappear! You can make ahead and wrap each log in heavy-duty plastic wrap and freeze. Thaw in the refrigerator overnight. From Christmas with Southern Living 2004, recipe submitted by Charles Flournoy of Dallas, TX. Prep time is cooking time.

Provided by kitty.rock

Categories     Spreads

Time 25m

Yield 2 8-inch cheese logs, 20 serving(s)

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
1 (10 ounce) package extra-sharp cheddar cheese, shredded
1 (8 ounce) package monterey jack pepper cheese, shredded
1 cup chopped pecans or 1 cup walnuts, toasted
1/2 cup chopped fresh parsley
fresh parsley sprig

Steps:

  • Combine first 3 ingredients in a large bowl, blend well. Stir in shredded cheeses. Divide cheese mixture in half, and shape each portion into an 8-inch log.
  • Combine pecans and chopped parsley, roll logs in nut mixture. Cover and chill 8 hours (I wrapped in wax paper). Let stand 1 hour before serving.
  • Serve with a variety of crackers. Garnish if desired.

Nutrition Facts : Calories 177.5, Fat 16, SaturatedFat 8, Cholesterol 37.5, Sodium 186, Carbohydrate 1.5, Fiber 0.6, Sugar 0.4, Protein 7.7

CELERY LOGS WITH PIMIENTO CHEESE



Celery Logs with Pimiento Cheese image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 2h35m

Yield 72 pieces

Number Of Ingredients 12

8 ounces cream cheese
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons adobo sauce from canned chipotles in adobo
1 teaspoon freshly ground black pepper
1 pound sharp Cheddar, grated
1 pound Monterey Jack cheese, grated
2 tablespoons fresh dill fronds
Two 4-ounce jars diced pimientos, drained
1 teaspoon kosher salt
24 celery stalks, cut into 3-inch pieces
Garnish suggestions: raisins, sriracha, walnuts, cranberries

Steps:

  • Combine the cream cheese, mayonnaise, Dijon, adobo and black pepper in the bowl of an electric mixer and mix until totally combined.
  • Add the Cheddar and Monterey Jack and mix gently until combined. Using a rubber spatula, scrape down the sides of the bowl to ensure all the ingredients are mixed together.
  • Chop 1 tablespoon of the dill. Add the chopped dill and pimientos to the mixture, then season with salt and mix. Place into a container with a tightly fitting lid and refrigerate until firm, at least 2 hours.
  • Mound the pimiento cheese into the celery segments. Garnish to your liking with raisins, sriracha, walnuts, cranberries and dill fronds. Serve immediately or return to the refrigerator until ready to serve.

PECAN CHEESE LOGS



Pecan Cheese Logs image

Monterey Jack, Colby and cream cheese come together with seasonings to create these logs that everyone will enjoy. Roll them in toasty pecans for the perfect finishing touch. -Melissa Goff, Burkburnett, Texas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 logs (12 servings each).

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
2 cups shredded Colby cheese
2 cups shredded Monterey Jack cheese
1/4 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon Worcestershire sauce
2 cups chopped pecans, toasted
Butter-flavored crackers

Steps:

  • In a large bowl, beat cream cheese until smooth. Stir in the shredded cheeses, mayonnaise, garlic powder, onion powder and Worcestershire sauce. Shape mixture into two logs, about 6 in. long. Roll in pecans, pressing down gently., Wrap each in plastic wrap; refrigerate for at least 2 hours or overnight. Serve with crackers.

Nutrition Facts : Calories 189 calories, Fat 18g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

SPICY MONTEREY JACK CHEESE LOGS



Spicy Monterey Jack Cheese Logs image

Make and share this Spicy Monterey Jack Cheese Logs recipe from Food.com.

Provided by LMillerRN

Categories     Spreads

Time 28m

Yield 12 serving(s)

Number Of Ingredients 7

1 (10 ounce) package extra-sharp cheddar cheese, shredded
1 (8 ounce) package monterey jack pepper cheese, shredded
1 (8 ounce) package cream cheese, softened
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
1 cup chopped walnuts or 1 cup pecans, toasted
1/2 cup chopped fresh parsley

Steps:

  • Stir together first 5 ingredients in a large bowl until blended. Divide cheese mixture into 2 equal portions; shape each portion into an 8-inch log.
  • Combine walnuts and parsley. Roll cheese logs evenly in walnut mixture; cover and chill 8 hours.
  • To make ahead, wrap each log in heavy-duty plastic wrap, and freeze. Thaw in refrigerator overnight.
  • Port Wine Cheese Logs: Substitute 1 (8-ounce) wedge or block Cheddar cheese with port wine for Monterey Jack cheese with peppers. Proceed with recipe as directed. Port wine Cheddar cheese can be found in the deli section of your grocery store.

Nutrition Facts : Calories 296.8, Fat 26.5, SaturatedFat 13.3, Cholesterol 62.4, Sodium 310.2, Carbohydrate 2.5, Fiber 0.8, Sugar 0.6, Protein 13.5

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  • Stir together first 5 ingredients in a large bowl until blended. Divide cheese mixture into 2 equal portions; shape each portion into an 8-inch log.
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