It is a take off from something I had at a Mexican Restaurant. They also use theirs to fill Blue Corn Enchiladas


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.


Step 1
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.