Salsa de jitomate y queso (tomato and chee

Yield: 6 Servings

Measure Ingredient
2 larges Tomatoes
4 smalls Green chiles
2 tablespoons Fat
3 ounces Cream cheese; sliced

Heat tomatoes in water to cover and drain. Peel and grind with chiles. Add fat and cheese and the water in which the tomatoes were cooked. Simmer for three or four minutes. Yield 6 servings. From: - lynn@... (Lynn Johnson)


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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