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Salsa de jitomate y queso (tomato & cheese

Yield: 6 Servings

Ingredients:

• 2 lg tomatoes
• 4 sm green chiles
• 2 TB fat
• 3 oz cream cheese -- sliced

Instructions:

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) Recipe By : rec.food.cooking - Lynn Johnson

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