“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.” - by Nate
Ingredients
Adjust Servings
Original recipe yields 24 servings
Directions
- 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 22 cal
- 1%
- Fat
- 1.1 g
- 2%
- Carbs
- 1.9 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 s..." See morepicy. Overall, this dish is great. My favorite."
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