INGREDIENTS
- 2 Pickled Jalapeño Peppers LA MORENA®
- 600 g of sour cream
- 190 g of cream cheese
- 1 piece of Poblano chili
- 1 baguette
- Salt and pepper to taste
INSTRUCTIONS
- Roast the Poblano chili and remove the skin.
- Blend all ingredients. Add in a pot and heat over low heat.
- Season with salt and pepper to taste and serve in a bowl.
- Serve with baguette gold.
- Tips: If you prefer hotter, add the amount of jalapeños peppers you prefer.
RECIPES YOU MAY LOVE