Ingredients
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¼ cup vegetable oil
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½ cup chopped onion
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3 aji amarillo peppers, seeded and chopped, or more to taste
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2 cloves garlic, mashed
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¾ cup evaporated milk
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2 cups crumbled queso fresco
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4 saltine crackers
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salt and ground black pepper to taste
Directions
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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.
You can also use 1/2 cup of jarred aji paste in place of the raw peppers, shredded mozzarella cheese in place of the queso fresco, and whole milk in place of the evaporated milk.
Nutrition Facts (per serving)
| 194 | Calories |
| 14g | Fat |
| 8g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 194 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 5g | 27% |
| Cholesterol 27mg | 9% |
| Sodium 123mg | 5% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 0g | 1% |
| Total Sugars 3g | |
| Protein 9g | 19% |
| Vitamin C 2mg | 3% |
| Calcium 243mg | 19% |
| Iron 1mg | 3% |
| Potassium 179mg | 4% |
* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
