Ancho peppers, queso fresco, and onions are combined to make the traditional Peruvian cheese sauce known as huancaina. Over boiled potatoes, serve for a simple meal.
Heat oil in a skillet over medium heat; saute onion aji peppers and garlic until onion softens and mixture is bright yellow 5 to 10 minutes.
Transfer mixture to a blender; add milk and blend until smooth.
Add queso fresco and crackers to mixture and blend until sauce is smooth and the consistency of thick yogurt.
Season with salt and pepper.