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Salsa De Jitomate Y Queso (Tomato And Cheese Sauce)

tex-mex, spice, cheese, salsa

2 large tomatoes
4 small green chiles
2 tablespoon fat
3 oz 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: rec.food.cooking - lynn@engineering.ucsb.edu (Lynn Johnson) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Recipe By : rec.food.cooking - Lynn Johnson

Yield: 6 servings

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