Peruvian Aji Amarillo Cheese Sauce

Cinco de Mayo - Side Dish

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.

Brief

Prep 15 mins

Total: 15 mins

Servings: 24

Yield: 24 servings

Peruvian Aji Amarillo Cheese Sauce

Ingredients

2 aji amarillo peppers

seeded

1 cup evaporated milk

8 saltine crackers

or as needed

¼ cup crumbled queso fresco cheese

or to taste

salt to taste

Spicy Mezcal Margarita

Side Dish

Directions

Step 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.

Nutritional Information

Peruvian Aji Amarillo Cheese Sauce

Servings Per Recipe:24

Calories: 22.2

% Daily Value *

Protein: 1.1g 2%

Carbohydrates: 1.9g 1%

Sugars: 1.1g

Fat: 1.1g 2%

Saturated Fat: 0.6g 3%

Cholesterol: 3.9mg 1%

Vitamin A Iu: 40.9IU 1%

Niacin Equivalents: 0.3mg 2%

Vitamin C: 0.4mg 1%

Folate: 2.7mcg 1%

Calcium: 35.5mg 4%

Iron: 0.1mg 1%

Magnesium: 3.3mg 1%

Potassium: 38.3mg 1%

Sodium: 25.3mg 1%

Calories From Fat: 10.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.