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2 c Sharp cheddar cheese 2 tb Dried oregano
2 c Shredded swiss or white 2 ts Ground cumin
Cheddar cheese 1 cn Whole kernel corn, drained
2/3 c Chopped black olives 2 cn (4-oz each) green chilies,
2/3 c Chopped pine nuts Chopped
2 Onions, chopped 2 ts Olive oil
8 cl Garlic
Contributed to the echo by: Leti Labell Original recipe from "The Pink Adobe Cookbook", by Rosalea Murphy. Vegetarian Tamale Filling Use the food processor (if you can) to grate the cheese. Also, I chopped the onions and the garlic in the food processor.
Combine all ingredients in a large bowl.
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