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Author Notes: It is a take off from something I had at a Mexican Restaurant. They also use theirs to fill Blue Corn Enchiladas —jennifer Bakka
- 1 bunch fresh Cilantro
- 8 ounces Cream Cheese
- 8 ounces shredded Monterrey Jack Cheese
- 1 cup Sour Cream
- 3-4 pieces diced Jalapeno's
- 1 dash salt
- 8 ounces cottage cheese.
- Mix well and chill- serve with tortilla chips. Or use as an enchilada filling. Best if you can let it sit for an hour. can be left chunky or blended until smooth.
- This recipe was entered in the contest for Your Best Chili Pepper Recipe