Quesumacha. A savory cheese and potatos dish.


  • 1 medium size diced onion
  • 1 cup of grated fresh tomato
  • 2 large spoons of Aji Amarillo
  • 2 cups of grated cheese (cotila or ranchers low salt cheese)
  • 1/2 cup of java beans or peas


  1. If java beans are used, peel off the case of each bean, par-boil until tender, set aside.
  2. Start with one medium diced yellow onion, one cup of grated tomatoes (discard the peel), java beans peeled and out of their case.
  3. Cook the onions with 2 spoons of vegetable oil until translucent, add the tomato and the prepared aji Amarillo.
  4. Add the java beans, let it simmer to achieve a thicker consistency. Add the cheese folding into the sauce add one cup of half and half until achieved consistency, add potatoes and serve.


Aji Amarillo is a chile with a unique flavor that gives this dish its renown quality. One can find it in a Peruvian market or other Latin American shops. If purchased in a dry pod form, it needs to be cleaned of seeds and soaked in warm water until reconstituted, then blended into a catshup consistency.

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