Chile Cheese Roll

1 lb. Velveeta cheese*
8 oz. cream cheese*
1 (4 oz.) can chopped chilies
Crackers

Soften cheese. Using rolling pin, roll cheese into rectangle. Placing cheese between two pieces of wax paper helps. Spread cream cheese and chilies on top. Roll and wrap in wax paper. Chill in refrigerator overnight. Serve with crackers.

*Will work with light cheese and light cream cheese.

Cheese Burrito Appetizer

Velveeta cheese
1 (8 oz.) cream cheese
Jalapeno peppers, sliced

Cut 4 (1/2 inch thick) slices of Velveeta cheese and flatten between wax paper to make one thin flat shell (use rolling pin). Mix cream cheese with peppers and put mixture in the middle of the cheese shell. Fold sides over and trim edges. Serve seam side down with crackers.

You can make this 3-4 days in advance and is better served at room temperature.

Cheese Log with Chiles and Pecans

1 lb. Velveeta cheese, softened (room temperature)
1 (8 oz.) pkg. cream cheese, softened (room temperature)
1 small can chopped green chilies
1 small jar pimentos
1 cup chopped pecans
finely chopped onion, to taste

Soften Velveeta cheese to room temperature; spread out on wax paper using 2 sheets of wax paper and a rolling pin (roll out as if you were making cinnamon rolls). Spread softened cream cheese on top of Velveeta cheese. Mix other ingredients and spread on top of cream cheese. Roll like a jelly roll. Chill - slice and serve with favorite crackers.