| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | Cheese/eggs, Dips, Mexican | 6 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 1 | md | Onion, very finely chopped |
| 1 | Clove garlic, finely chopped | |
| 10 | oz | Can Mexican green tomatoes |
| Drained | ||
| 1 | c | Green chilies, chopped and |
| Peeled | ||
| 12 | Sprigs of fresh coriander, | |
| Chopped | ||
| Salt | ||
| Freshly ground pepper | ||
| 1/2 | lb | Cream cheese |
| 3/4 | c | Heavy cream |
INSTRUCTIONS
Heat the butter in a skillet, add the onions and garlic, and saut=82 until the onion is tender. Add the tomatoes, chilies, coriander, and salt and pepper to taste. Simmer very gently for 10 minutes, uncovered. Add the cheese; when it begins to melt, add the cream; and cook just long enough to heat through. From: The Complete book of Mexican Cooking Shared By: Pat Stockett Posted to MM-Recipes Digest V4 #258 by "Johanne Alton Alton" <[email protected]> on Oct 1, 1995
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