If you like cold snacks, prepare this savory and creamy mousse with Marina Azul® Tuna, mayonnaise, ancho chili, evaporated milk, garlic powder, onion powder, and delicious cream cheese. Serve your mousse with crackers and a delicious pico de gallo.
1 ancho chile, clean, seedless, hydrated in hot water
1 cup evaporated milk
1 tablespoon garlic powder
1 tablespoon onion powder
190 grams cream cheese
1 tablespoon salt
1 tablespoon pepper
2 envelopes unflavored gelatin powder, 7g each, hydrated and melted
1/2 cups pico de gallo sauce
saltine crackers, for serving
Preparation
50 mins
0 mins
Low
Blend the Tuna with Chipotle Marina Azul® and Tuna in Water Marina Azul®, with mayonnaise, ancho chili, evaporated milk, garlic powder, onion powder, cream cheese, salt, and pepper. Add the gelatin in a thin stream, and pour the mixture into the mousse mold.
Refrigerate for 40 minutes or until set, unmold, and serve with pico de gallo. Accompany with salty crackers.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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