Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fiesta Cowboy Caviar Cheese Log

Recipe by Evelyn Marcella Rivera

A creamy, scoopable cheese log packed with all the components of cowboy caviar — black beans, corn, tomato, jalapeño, red onion, and cilantro — stirred into cream cheese and cheddar, chilled firm, and served with tortilla chips.

  • Total Time2 hours 15 minutes
  • Yield8 servings 1x

Ingredients

Units Scale
  • 8 oz cream cheese, softened (1 block)
  • 1 cup shredded cheddar cheese
  • 1/2 cup black beans, rinsed, drained, and patted dry
  • 1/2 cup corn, canned or frozen (thawed and drained well)
  • 1/2 cup diced tomatoes, seeds removed and well drained
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 1 tsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • salt and black pepper, to taste
  • extra chopped cilantro or diced tomatoes, for rolling (optional)
  • tortilla chips, for serving

Instructions

  1. Drain everything thoroughly: Rinse and drain the black beans, then pat them dry with paper towels. Drain the corn well. Cut the tomatoes and use a spoon to remove the seeds and excess juice before dicing. Excess moisture is the main reason cheese logs don’t firm up properly.
  2. Mix the cheese base: In a large bowl, beat the softened cream cheese until smooth. Add the shredded cheddar and mix until fully combined and uniform.
  3. Add everything else: Add the drained black beans, corn, tomatoes, red onion, cilantro, jalapeño, lime juice, chili powder, cumin, salt, and pepper. Stir until all ingredients are evenly distributed throughout the cheese mixture.
  4. Shape and chill: Turn the mixture onto a large sheet of plastic wrap. Shape it into a log about 8 inches long, using the plastic wrap to help compress and form it. Wrap tightly, twisting the ends closed. Refrigerate for at least 2 hours — overnight is better. The log must be fully cold and firm before unwrapping.
  5. Coat and serve: Unwrap the chilled log onto a plate or serving board. If desired, roll in additional chopped cilantro, diced tomatoes, or a combination of both for color and texture. Surround with tortilla chips and serve immediately.

Notes

Moisture is the enemy of a firm cheese log — drain beans, corn, and tomatoes thoroughly and pat dry where possible. The cream cheese must be fully softened or the mixture will be lumpy. If the log is too soft to hold its shape after 2 hours, freeze it for 20 minutes before serving. Keeps refrigerated (wrapped) for up to 4 days. Add the outer coating right before serving, not before storing.

  • Prep Time: 15 minutes
  • Category: Appetizer, Snack
  • Cuisine: American, Tex-Mex

Nutrition

  • Calories: 185
  • Sugar: 2
  • Sodium: 290
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 9
  • Fiber: 2
  • Protein: 7

Find it online: https://blesseddish.com/fiesta-cowboy-caviar-cheese-log/