Peruvian Aji Amarillo Cheese Sauce

Peruvian Aji Amarillo Cheese Sauce

2 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    15 m
Nate
Recipe by  Nate

“A cheese sauce that goes well with Peruvian/Latin American foods. I learned the recipe from an elderly Peruvian woman! Especially good with Peruvian 'Lomos Saltado,' or as a topping for baked potatoes and hard-boiled eggs. If you want it spicier, leave a few of the seeds with the peppers.”

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Ingredients

Adjust Servings

Original recipe yields 24 servings

Directions

  1. Blend aji peppers, evaporated milk, saltine crackers, queso fresco cheese, and salt in a blender until thick and creamy, 1 to 2 minutes. For a thicker sauce, add 1 or 2 more crackers if desired.

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Reviews (2)

Rate This Recipe
aurah
0

aurah

it taste really good with mozzarella cheese, or white cheddar cheese instead the fresh cheese.

mbazan17
0

mbazan17

Have you ever substituted the queso fresco for Parmesan cheese? I prefer that taste to queso fresco. I also prefer substituting crackers for white bread, it tastes slightly sweeter. Yum...sweet and spicy. Overall, this dish is great. My favorite.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 22 cal
  • 1%
  • Fat
  • 1.1 g
  • 2%
  • Carbs
  • 1.9 g
  • < 1%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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Cheese Sauce for Broccoli and Cauliflower

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