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.
Vinaigrette of Avocado with Mex-Can Cilantro Sauce
Ingredients: 3 Tbsp Mex-Can Cilantro Sauce. 2 Avocados. 2 Limes. 3 Tbsp of white vinegar. Salt and pepper. Difficulty How to prepare: In a processor
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
Cilantro Sauce Dressing
Ingredients: 3 Tbsp Mex-Can Cilantro Sauce. 1 cup of greek yogurt. 1 Tbsp of chives. 1 lime. ½ tbsp of vinegar. 1 pinch of pepper.
