Cheese Logs Recipe
House made cheese logs fried & served with raspberry chipotle sauce.
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Ingredients
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Cheese Logs
Raspberry Chipotle Sauce
Method
Cheese Logs
- 1
Prepare cheese mixture
In a mixing bowl, combine softened cream cheese, shredded cheddar, and Monterey Jack cheeses. Add garlic powder, onion powder, and black pepper. Mix until smooth and well combined.
- 2
Shape and freeze logs
Divide the cheese mixture into 8 portions and shape each into a log about 3 inches long. Place the logs on a baking sheet lined with parchment paper and freeze for at least 30 minutes until firm.
- 3
Set up breading station
Place flour in a shallow bowl. In another bowl, beat the eggs with milk. Place panko breadcrumbs in a third bowl.
- 4
Bread the cheese logs
Roll each frozen cheese log in flour, dip into the egg mixture, then coat with panko breadcrumbs. For extra crispiness, repeat the egg and breadcrumb steps for a double coating.
- 5
Fry the cheese logs
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the cheese logs in batches for 2-3 minutes, or until golden brown and crispy. Drain on paper towels.
Raspberry Chipotle Sauce
- 6
Prepare sauce
In a small saucepan, combine raspberries, chopped chipotle pepper, honey, apple cider vinegar, salt, and water. Bring to a simmer over medium heat.
- 7
Simmer and blend
Simmer for 8-10 minutes, stirring occasionally, until raspberries break down and the mixture thickens slightly. Remove from heat and blend using an immersion blender or transfer to a blender for a smooth texture.
- 8
Strain and serve
Optional: Strain the sauce through a fine mesh sieve to remove seeds for a smoother consistency. Serve warm or room temperature with hot cheese logs.