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Cheese Boats (yes, these are real)

So, I’ve never had these anywhere but Globe, Arizona. I’m not sure how this recipe developed. But, I am certainly glad it did. The key to this recipe is LONGHORN style cheese. If you don’t use longhorn style cheese, the cheese will not get yummy and melty as it should. Consider yourself warned.

1 lb longhorn style cheddar cheese, grated

1 small can tomato sauce (2 cans if you can’t find El Pato - but you’ll be sad if you substitute)

1 small can El Pato hot sauce (look in the Mexican food section of your grocery store)

(1 small jar diced pimentos - optional)

(4 hard-boiled eggs, chopped fine - optional)

1 can diced green chiles (size of can is up to you!)

1/2 c olives, chopped fine

1 bunch green onion, chopped

4 t vinegar

1/2 C vegetable oil

salt & pepper

1-2 dozen small hard rolls

Combine all ingredients (except rolls) in a large bowl. Slice the tops off the rolls (keep the “lids”). Scoop out bread from inside roll (don’t tear through). Carefully fill each roll with the cheese mixture. Place lids back on rolls and wrap in a square of aluminum foil. Bake at 350° until heated through and cheese is melted (approx. 20 minutes).

These can be frozen - but freeze BEFORE you bake and not after or they get soggy. Just bake longer from frozen state - no need to thaw!

Instead of pimentos we use green olives stuffed with pimentos, sliced.

We don’t add hard boiled eggs but a little more grated longhorn cheese.

We bake at 350 for about 40-45 minutes, might be the high altitude as to why we have to bake longer.