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.

Nate

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

22 calories; protein 1.1g 2% DV; carbohydrates 1.9g 1% DV; fat 1.1g 2% DV; cholesterol 3.9mg 1% DV; sodium 25.3mg 1% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/28/2013
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. Read More
(1)

Most helpful critical review

Rating: 3 stars
03/06/2018
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 Peru. Read More
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/28/2013
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. Read More
(1)
Rating: 3 stars
03/05/2018
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 Peru. Read More
Rating: 4 stars
08/08/2015
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) any other substituted cheese will change the original flavor. "Queso Panela" looks like a "queso fresco" but its flavor and consistency is softer and not salty at all. Read More
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Rating: 4 stars
06/25/2018
It s traditionally made with Feta cheese! Thank you for sharing this recipe! Read More
Rating: 4 stars
11/25/2013
it taste really good with mozzarella cheese or white cheddar cheese instead the fresh cheese. Read More