Peruvian Aji Amarillo Cheese Sauce
Ingredients15 m servings 22 cals
- 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.
Per Serving: 22 calories; 1.1 g fat; 1.9 g carbohydrates; 1.1 g protein; 4 mg cholesterol; 25 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...
The taste of this is awesome BUT even after blended well, the fresh cheese is still a little chunky and doesn’t have the same texture as I’ve tried in the restaurants or authentically made in Pe...
There is a Mexican cheese that I found that is exactly what is needed for this recipe "el queso Panela" (you can find it at any Mexican mercado, if you cannot find it in your local supermarket) ...