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
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Ingredients
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1 bunch
fresh Cilantro
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8 ounces
Cream Cheese
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8 ounces
shredded Monterrey Jack Cheese
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1 cup
Sour Cream
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3-4 pieces
diced Jalapeno's
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1 dash
salt
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8 ounces
cottage cheese.
Directions
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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.
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