Recipe - Salsa De Jitomate Y Queso (Tomato And Chee

2 lg Tomatoes
4 small Green chiles
2 tablespoon Fat
3 ounce Cream cheese; cut or sliced up

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: rec.food.cooking
lynn@engineering.ucsb.edu (Lynn Johnson)
CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.