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"This is traditional Peruvian spicy cheese sauce, often served over boiled and sliced potatoes. The recipe was created based on my experiences living in Peru and makes for a delicious and easy dinner starter. Serve at room temperature or cold over boiled potatoes and top with sliced boiled eggs and kalamata olives; dust with paprika (or rocoto if you have some)."
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Ingredients20 m servings 194 cals
Original recipe yields 8 servings
- Heat oil in a skillet over medium heat; saute onion, aji peppers, and garlic until onion softens and mixture is bright yellow, 5 to 10 minutes. Transfer mixture to a blender; add milk and blend until smooth. Add queso fresco and crackers to mixture and blend until sauce is smooth and the consistency of thick yogurt. Season with salt and pepper.
- Cook's Note:
- Finding the aji can be difficult, but I've had luck just purchasing it online, through Amazon®, for example. This is often an appetizer course.
- You can also use 1/2 cup jarred aji paste in place of the raw peppers. Shredded mozzarella cheese can be used in place of queso fresco. Whole milk can be used in place of evaporated milk.
Per Serving: 194 calories; 13.9 g fat; 8.1 g carbohydrates; 9.3 g protein; 27 mg cholesterol; 123 mg sodium. Full nutrition