Search thousands of recipes reviewed by home cooks like you.

Peruvian Aji Amarillo Cheese Sauce

Peruvian Aji Amarillo Cheese Sauce

  • Prep

    15 m
  • Ready In

    15 m
Nate

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

mbazan17
1

mbazan17

4/28/2013

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.

aurah
0

aurah

11/25/2013

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

Similar recipes

ADVERTISEMENT