Green Chile Cheese Log
- Prep15 min
- Total15 min
- Serves12
Easymedium heat
Ingredients
Instructions
- Sandwich the processed cheese between two layers of plastic wrap and roll the cheese flat
- Repeat process with the cream cheese, cutting the cream cheese into smaller blocks if needed
- Spread pimentos and Roasted Hatch Green Chile on the cheese layers
- Using the plastic wrap below the cheese layers, roll the cheese layers into a log
- Refrigerate overnight
- Serve with crackers
Made with Roasted Hatch Green Chile (Jarred), grown by our family in the Hatch Valley for five generations.
Everything for this recipe
Frequently asked questions
Can you make a green chile cheese log ahead of time?
Yes — this cheese log is best made ahead. Roll it the night before your party, wrap it tightly in plastic, and refrigerate overnight. The chilling time firms up the log so it slices cleanly and lets the roasted Hatch green chile flavor meld through the cheeses. Just pull it out when guests arrive.
What kind of green chile is best for a cheese log?
Roasted Hatch green chile is the best choice. Roasting deepens the chile into a smoky, mellow sweetness that pairs beautifully with creamy cheese, while the medium heat stays gentle enough for a crowd. Drain and chop it finely so it folds evenly into the cheese layers.
How long does a cheese log last in the fridge?
A wrapped green chile cheese log keeps about five to seven days in the refrigerator. Keep it tightly covered in plastic wrap to prevent it from drying out or picking up other flavors. For longer storage you can freeze it up to a month, then thaw overnight in the fridge before serving.
What do you serve with a green chile cheese log?
Serve it with sturdy crackers, crostini, pretzel crisps, or sliced baguette that can stand up to the creamy texture. Fresh vegetable sticks like celery and bell pepper work too. For a New Mexican spread, pair it with tortilla chips and a bowl of roasted Hatch green chile on the side.
