Mexican Chili Cheese Logs

Directions

1. Beat Large eggs to blend in a large bowl. Add in stuffing mix, bouillon, 1/4 c. of the taco sauce, the meat seasoning, 1 c. of the cheese, garlic, sausage and turkey. Use your hands or possibly a heavy spoon to mix thoroughly.
2. To shape logs, scoop meat onto a 12 x 20 inch piece of foil. Pat meat into a neat 10 x 18 inch rectangle. Cut meat through foil into 3 rectangles, each 6 x 10 inches.
3. Split chilies and pat dry. Lay chilies flat in centers of meat rectangles; use a third of the chilies for each. Top each with 1/3 of the remaining cheese and olives. Starting from long side, tightly roll each rectangle into a cylinder; healthy pinch seam and end of meat to seal in cheese.
4. Peel off foil and place logs slightly apart, on a greased 10 x 15 inch rimmed baking sheet; brush tops of with remaining taco sauce. Bake in a 350 degree oven for 45 min or possibly till meat feels hard. Cold; wrap in foil and refrigeratefor at least 2 hrs or possibly up to 3 days. Or possibly freeze up to 2 months.
5. To serve, slice logs into thin rounds. Makes 3 logs, 1 1/3 pounds each. Each log makes about 36 rounds.