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Peruvian Aji Amarillo Cheese Sauce


"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."
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15 m servings 22 cals
Original recipe yields 24 servings

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  • Prep

  • Ready In

  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.

Nutrition Facts

Per Serving: 22 calories; 1.1 g fat; 1.9 g carbohydrates; 1.1 g protein; 4 mg cholesterol; 41 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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...

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) ...

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