![\"sliced](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2013\/02\/Chili-Cheese-Log-pin-512x768.jpg\")
<\/figure><\/div>\n\n\n\nIt may not seem like much, but once you try it you will be hooked.<\/p>\n\n\n\n
We joke that my mother was not allowed through the door at any family function without two rolls of this in hand. And she always had them. Even though it is quite easy to make, only my cousin and mother-in-law have made it besides me. Most people just ask her to do it.<\/p>\n\n\n\n
Tips for Making Chili Cheese Logs<\/h2>\n\n\n\n
A few tips to get it to blend properly: <\/p>\n\n\n\n
- never<\/strong> use packaged pre-grated cheese (it has a coating to prevent it from sticking) <\/li>
- make sure the cheeses are at room temperature<\/li>
- do not add the \u201cnut dust\u201d (those little tiny bits that are almost like powder that you get when you chop nuts) \u2013 only the bigger pieces.<\/li><\/ul>\n\n\n\n
I know she says to use the grater or the food processor, but if you have a meat grinder it works even better. We used an old fashioned hand cranked like this<\/a> for years before food processors became readily available.<\/p>\n\n\n
<\/div>\n \n<\/div>\n\n\n<\/div>\n![\"sliced](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2013\/02\/Chili-Cheese-Log-post.jpg\")
<\/div>\n\nRecipe<\/h2>
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