1-2 lbs. thoroughly washed and drained verdolagas
1 sm. onion, finely sliced
1 med. tomato, diced
1/4 to 1 lb. yellow or white cheese that melts, sliced
Salt or suitable substitute to taste

1. Saute the onion and tomato until limp.

2. Add the verdolagas and cook until totally limp, then add the cheese and lower the flame so cheese melts. Add salt to suit.

3. Cover and let the flavor blend. Can be served with tortillas. Add salsa (red or green chili) for those who prefer a spicier hot taste.

Longhorn or Monterey Jack cheese.