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.