2 tb Butter
1 md Onion, very finely chopped
1 Clove garlic, finely chopped
1 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
Heat the butter in a skillet, add the onions and garlic, and saute’ 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