* Exported from MasterCook *

SALSA DE JITOMATE Y QUESO (TOMATO AND CHEESE SAUCE)

Recipe By :rec.food.cooking - Lynn Johnson
Serving Size : 6 Preparation Time :0:20
Categories : 5-10G Low Carb Regional Mexican
Salads Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg tomatoes
4 sm green chiles
2 tblsp fat
3 oz cream cheese -- 85g 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.

Cuisine:
"Mexican"










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Per Serving (excluding unknown items): 686 Calories; 73g Fat (95.9% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 48mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 14 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Nov. 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com









Nutr. Assoc. : 0 0 0 0