Ingredients
- 12 sprigs of coriander (fresh)
- 1 onion
- 1 clove garlic
- 190 gr mexican green
- 180 ml cream (heavy)
- 230 ml cream cheese
- 95 gr green chilies
- 28 gr butter
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.
