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.
