Mexican Chili Cheese Logs Recipe
Servings: 12
Ingredients
- 2 Large eggs
- 2 c. Stove Top stuffing
- 1 beef bouillon cube, dissolved in 1 tbsp. warm water
- 1/2 c. taco sauce or possibly mix 1 pkg. burrito sauce
- Meat Seasonings (recipe follows)
- 2 1/2 c. (10 ounce.) shredded sharp Cheddar cheese
- 2 cloves garlic, chopped or possibly pressed
- 1 pound bulk pork sausage
- 1 pound grnd turkey
- 2 cans (4 ounce. each) diced green chilies
- 1 can (4 ounce.) sliced ripe olives, liquid removed
Directions
- Beat Large eggs to blend in a large bowl. Add in stuffing mix, bouillon, 1/4 c. of the taco sauce, the meat seasoning, 1 c. of the cheese, garlic, sausage and turkey. Use your hands or possibly a heavy spoon to mix thoroughly.
- To shape logs, scoop meat onto a 12 x 20 inch piece of foil. Pat meat into a neat 10 x 18 inch rectangle. Cut meat through foil into 3 rectangles, each 6 x 10 inches.
- Split chilies and pat dry. Lay chilies flat in centers of meat rectangles; use a third of the chilies for each. Top each with 1/3 of the remaining cheese and olives. Starting from long side, tightly roll each rectangle into a cylinder; healthy pinch seam and end of meat to seal in cheese.
- Peel off foil and place logs slightly apart, on a greased 10 x 15 inch rimmed baking sheet; brush tops of with remaining taco sauce. Bake in a 350 degree oven for 45 min or possibly till meat feels hard. Cold; wrap in foil and refrigeratefor at least 2 hrs or possibly up to 3 days. Or possibly freeze up to 2 months.
- To serve, slice logs into thin rounds. Makes 3 logs, 1 1/3 pounds each. Each log makes about 36 rounds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 12 servings | |
| Calories 423 | |
| Calories from Fat 303 | 72% |
| Total Fat 33.82g | 42% |
| Saturated Fat 11.35g | 45% |
| Trans Fat 0.18g | |
| Cholesterol 136mg | 45% |
| Sodium 751mg | 31% |
| Potassium 261mg | 7% |
| Total Carbs 7.61g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.49g | 1% |
| Protein 21.49g | 34% |
