Huancaina Cheese Sauce

Servings

32 oz.

Prep Time

5 Minutes

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Ingredients

1 oz. Gordon Choice Canola & Extra Virgin Olive Oil Blend
3 oz. Spanish Onions, diced
6 ct. Roasted Garlic Cloves
4 oz. Aji Amarillo Yellow Hot Pepper Paste
8 fl. oz. Evaporated Milk
1 lb. Queso Fresco Cheese Crumbles
½ oz. Cheez-It Crackers
to taste Kosher salt
1 oz. 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 and the aji-garlic onions 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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