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Categories:Viewed: 38 - Published at: a year ago
Ingredients
- 4 oz. Velveeta cheese, at room temperature
- 4 oz. cream cheese
- 4 oz. whole green chilies
- imported Swiss cheese
Method
- Dry chilies on paper towels to remove all oil.
- Roll Velveeta into 9 to 10-inch circle.
- Place between sheets of waxed paper. Stir cream cheese until smooth and spread over Velveeta.
- Finely dice green chilies and spread on cream cheese.
- Roll and cover with Saran Wrap.
- Wrap with foil if freezing.
- Serve with Pepperidge Farm butter thins.
- Keeps up to 6 weeks in freezer.
