Salsa de Jitomate Y Queso (Tomato And Cheese Sauce)

Recipe from: Lynn Johnson
Servings: 6

   2      Large         tomatoes
   4      Small         green chiles
   2      Tbsp         fat
   3      Ounces        cream cheese, 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.