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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