INGREDIENTS

  • 2 tbsp. gelatin
  • 3/4 cup boiling water
  • 2 tuna cans (6 oz. each)
  • 1/2 cup cream cheese
  • 1 lemon (juice)
  • 1 tsp. minced garlic
  • 2 pieces La Costeña® Chipotle Peppers in Adobo Sauce
  • 6 tbsp. La Costeña® mayonnaise
  • Totis ® tortilla chips

HOW TO:

  1. Hydrate the gelatin in the boiling water until it melts. Let it cool.
  2. Blend the tuna, cream cheese, lemon juice, garlic, chipotle pepper and mayonnaise, until the mixture is smooth. Add the gelatin to the mixture, pour into a recipient and refrigerate until it jells.
  3. Serve with tortilla chips.

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