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
Serves: 1-12
Ingredients
-
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.
Directions
- 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.