Title: Mexican Chili-Cheese Logs
Categories: Holiday Mexican Snack
Yield: 9 Dozen

2		Eggs
2		Slices firm-textured bread; torn into small pieces
1		Beef bouillon cube dissolved in 1 Tbls hot water
1/2	c	Red taco sauce
2	tb	Instant minced onion
1	ts	Salt
1 1/2	ts	Each: oregano leaves and chili powder
1/2	ts	Ground cumin
2 1/2	c	Sharp Cheddar cheese; shredded
2		Garlic cloves; minced or pressed
1 1/4	lb	Bulk pork sausage
1	lb	Turkey; ground
2		Cans (4oz each) whole green chiles
4	oz	Ripe olives; sliced or wedged; drained
3/4	ts	Cumin seeds
		Crisp-fried Tortilla Pieces or packaged tortilla chips
		Taco sauce
		H
		Crisp-fried Tortilla Pieces
12		Corn tortillas
		Salad oil
		Salt

Beat eggs in a large bowl. Add bread, bouillon mixture, 1/4 cup of the taco sauce, and onion; let stand for 5 minutes. With your hands or a wooden spoon, mix in salt, oregano, chili powder, ground cumin, 1 cup of the cheese, garlic, sausage, and turkey until well blended. Turn meat mixture out onto a 12x20-inch piece of foil. Pat meat into a 10x18-inch rectangle. Cut through meat and foil into 3 rectangles, each 6 by 10 inches. Split chiles, discard seeds, and drain well on paper towels. Flatten about 2 chiles and arrange down center of each rectangle; then sprinkle with a third each of the olives, cumin seeds, and ramaining cheese. Starting from a long side,lift meat off foil and tightly roll each rectangle into a cylinder; firmly pinch meat together at seam and ends to seal in cheese. Using foil to help transfer meat, place logs in a greased 10x15-inch rimmed baking pan; remove foil. Brush tops with remaining 1/4 cup taco sauce. Bake, uncovered, in a 350 degree oven for 45 minutes or until mat feels firm. Let cool, wrap in foil, and refrigerate for at least 8 hours or up to 3 days; for freeze for up to 2 months. Prepare Crisp-fried Tortilla Pieces. Cut chilled log (thaw if frozen) into thin slices. Serve with tortilla pieces ad additional taco sauce. Makes about 9 dozen appetizers. Arrange corn tortillas in a stack and cut into 6 equal wedges. Pour salad oil to a depth of about 1/2-inch into a deep 2 to 3 quart pan over medium-high heat. When oil id hot (350 to 375 degrees), add tortilla pieces, a stack at a time, stirring to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels. Repeat until all are cooked. If desired, spinkle lightly with salt. Store pieces airtight if made ahead. Makes about 8 cups. From Sunset APPETIZERS - Hors d'Oeuvres to Light Meals

Formatted for MM by Pegg Seevers

From: Pseevers

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