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Heat the butter in a skillet, add the onions and garlic, and saut=82 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. From: The Complete book of Mexican Cooking Shared By: Pat Stockett Posted to MM-Recipes Digest V4 #258 by "Johanne Alton Alton"
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|Serving Size: 1 Serving (719g)|
|Recipe Makes: 6|
|Calories from Fat: 1951 (88%)|
|Amt Per Serving||% DV|
|Total Fat 216.8g||289 %|
|Saturated Fat 122.6g||613 %|
|Monounsaturated Fat 54.8g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 695.8mg||214 %|
|Sodium 1997mg||69 %|
|Potassium 1269mg||33 %|
|Total Carbohydrate 36.6g||11 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 34.2g|
|Protein 38.7g||55 %|
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Calories per serving: 2205
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