| 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"
<jpmacnab@sprint.ca> on Oct 1, 1995
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