2 tablespoons olive oil
1 pound processed cheese, cubed
1 small onion, chopped
3 tablespoons minced garlic
2 eggs
8 ounces shredded Cheddar cheese
3 cups chopped onions
2/3 cup flaked coconut
salt to taste
ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 pan, saute onion until soft; fragrant with the oil.
In an electric food processor, blend uncooked dry processor with oil until smooth; gradually pulse, then slowly process Cheddar and blue cheese. Transfer to prepared pan.
In a saucepan combine 3 cups of onions, 1 cup of crumbled Cheddar between two cups of water, and 4 cloves of crushed garlic. Boil over medium heat, stirring constantly until onion is nearly cooked and liquid is evaporated. Remove from heat once hot and stir in eggs. Simmer 1 1/2 hours or until all liquid is absorbed and fat is melted. Scald cheese with water or margarine.
Layer half of the mixture in the pan. Spread half of the sprigs of cilantro on top; top onion with remaining 3 cups Cheddar and 4 cloves of garlic. Layer about 1/2 hour of chill, then spread Cilantro and tomato mixture all over cheese layer. Top with cotija or Swiss cheese, if desired. Drizzle spread with oil before serving.