Fondue of Mex-Can Tamarind Chipotle
Ingredients:
- 3 Tbsp Mex-Can Tamarind Chipotle.
- 190 gr of cream cheese.
- ½ cup of sour cream.
- 1/3 cup of milk.
- ½ cup of shredded gruyere cheese.
- 1/ cup of Walnut (optional).
- 1 pz peasant bread.
- 1 pz baguette or onion bread.
30 minutes
4 servings
Appetizer
Low
Difficulty
How to prepare:
- Cut a lid to the bread and remove the crumb to form a bowl.
- Mix sauce, milk, cream and cheeses in a frying pan, dilute and heat until cheeses are melted and mixed.
- Crush the nuts and mix with the cheeses.
- Fill bread with cheese mixture.
- Cut the baguette into cubes and serve with the hot fondue.
Dressing with Mex-Can Bird’s Beak Botanera
Ingredients: 3 Tbsp Mex-Can Bird’s Beak Botanera. 60 gr of Parmesan cheese. 1 tbsp de Worcester sauce. 3 tbsp of mayonnaise. 1/ tbsp of vinegar.
Bean and morita chile dip
Ingredients: 1 tablespoon of oil. 1 garlic clove, minced. ¼ cup white onion, minced. 2 cups of refried black beans. 1/3 of Cup of Mex
Vinaigrette of Guava
Ingredients: 4 Tbsp Mex-Can Guava Jam. 200 ml apple cider vinegar. 100 ml olive oil. 1 Tbsp garlic powder. 1 Tbsp dry thyme. Salt and
