Heat the butter with the flour in a skillet and let it brown slightly.
Incorporate the evaporated milk and stir constantly until it thickens to avoid lumps.
Blend the mixture together with the cream cheese (at room temperature), cilantro, chicken broth, Serrano chili, and gelatin previously hydrated in a water bath.
Pour into a mold and refrigerate for four hours.
Unmold and serve with crackers.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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