Huancaina Cheese Sauce

Servings

907 g.

Prep Time

5 Minutes

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Ingredients

30 ml. Gordon Choice Canola Blend Oil
85 g. Spanish onions, diced
6 cloves Roasted Garlic
113 g. Aji Amarillo Yellow Hot Pepper Paste
237 ml. Evaporated Milk
454 g. Queso Fresco Cheese Crumbles
14 g. Cheez-It Crackers
to taste Kosher salt
28 g. Agave Nectar

Recipe Preparation

Heat a sauté pan over medium heat and add the oil and onions. Sauté until softened, about 3 minutes.
Add the roasted garlic and aji paste. Bring to a simmer then remove from the heat and let cool.
Add the evaporated milk, aji onions and garlic to a blender. Purée until smooth.
Add the queso fresco, Cheez-It crackers and agave nectar. Purée until smooth.
Place in a deli container and refrigerate for future use.

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