2 c Sharp cheddar cheese

2 c Shredded swiss or white

Cheddar cheese 2/3 c Chopped black olives

2/3 c Chopped pine nuts

2 Onions, chopped

8 cl Garlic

2 tb Dried oregano

2 ts Ground cumin

1 cn Whole kernel corn, drained

2 cn (4-oz each) green chilies,

Chopped 2 ts Olive oil

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.