CHILE CHEESE LOGS

Makes 12 appetizer servings
Prep: 25 min., chill: 2hrs.

2 (8 oz.) packages light cream cheese, softened
1 cup shredded cheddar cheese
3 green onions, finely chopped
3 canned chipotle peppers in adobo sauce
1 tsp. adobo sauce from can
1/2 tsp. creole seasoning (we use slap ya mama)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. Worcestershire sauce
1/8 tsp. hot sauce
1/2 cup Oliver Pecan Midget pieces, toasted
1/3 cup chopped fresh cilantro
assorted crackers

Process first 10 ingredients in a food processor until smooth, stopping to scrape down sides. Divide cheese mixture into 2 equal portions; shape each portion into an 8 inch log.

Combine pecans and cilantro. Roll cheese logs evenly in pecan mixture; wrap in plastic wrap. Cover and chill at least 2 hours. Serve with assorted crackers.