Cauche de queso
Recipe type: appetizer
Cuisine: Arequipa
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 red onions, julienned
  • 4 medium tomatoes, chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh parsley, chopped
  • 1 fresh aji amarillo, seeded and ribbed, julienned (or 2 teaspoons aji amarillo paste)
  • 1 cup milk
  • 300-400 gr Andean cheese (or semi soft, mild cheese such as cheddar or queso fresco), cut in slices
  • 4 medium potatoes, cooked and cut in thick slices
  • Olive oil
  1. Saute the onion and aji amarillo in oil, over medium-high heat. When the onion is transparent (about 5 minutes) add the tomato, oregano, salt and pepper, and sautee for 5 more minutes, stirring constantly.
  2. Add the milk, bring to a boil, turn the heat to medium-low, and cook for 5 more minutes.
  3. Turn off the heat and put the slices on top, without stirring. Let them melt for a few minutes (you can put the lid on if you want).
  4. On a dish, serve the potatoes covered in the tomato and cheese mixture. Sprinkle with fresh parsley.
  5. If you want, you can serve the cauche in layers, forming a layer of potato, then the tomato and cheese mixture; then another layer of potatoes and another of tomato and cheese.
Recipe by PERU DELIGHTS at