Ingredients

12

oz. mild Mexican pasteurized prepared cheese product, cubed (2 cups)

2

tablespoons milk

1

cup chopped Italian plum tomatoes

1/4

cup chopped fresh cilantro

Preparation

In medium nonstick saucepan, combine cheese and milk; cook over low heat until cheese is melted and smooth, stirring occasionally.

Stir in tomatoes; cook 2 to 3 minutes or until thoroughly heated, stirring frequently. Stir in cilantro. Serve over hot cooked pasta.