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Ingredients
- 1 pound Colby cheese, grated
- 1 8oz box Philly cream cheese
- 5 tablespoons of ground Cumin
- 1/4 cup of spicy Chile Powder (I use New Mexico Chile Powder)
- 1 pair of disposable plastic gloves
- Wax paper and/or plastic wrap
Method
- Grate and set aside the colby cheese in a large mixing bowl.
- Add the cream cheese, the Cumin and with gloved hands mix thoroughly. The cheeses soften during mixing but they will harden back up in the refrigerator.
- Divide the bowls contents into 4 even portions.
- Roll each portion into a log about the size of a quarter in diameter, and roll the log into the spicy chile powder. Wrap each log in wax paper or plastic wrap and store in the refrigerator for 24 hours if possible before slicing and serving with or without your favorite crackers.
