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Mexican Cream Recipe


4 eggs

2 tablespoons milk

1 tablespoon vegetable oil

1 tomato, chopped

1/2 cup salsa

2 cups shredded Cheddar cheese

1 1/2 cups finely chopped onion

1 teaspoon ground cumin

1/2 teaspoon crushed red pepper

1 teaspoon ground cayenne pepper

1/2 teaspoon salt

1/2 teaspoon chili powder

1 teaspoon white sugar

1 (28 ounce) can entire jar salsa

4 tablespoons margarine, melted

1 (5 ounce) can sliced mushrooms, drained


Combine sugar, oil, tomato, salsa, shredded cheese, onion, cumin, crushed red pepper, cayenne pepper, salt, chili powder, sugar, and margarine in medium bowl.

Pour cream into a large saucepan over high heat. Mix in mushroom, tomatoes and cheese.

Cook over medium heat, stirring constantly, until cream is thickened and mixture is smooth.

Pour into bowls and chill overnight.