Grilled Cheese Series: Peruvian Aji Amarillo & Plantain



While prepping for this Feastly meal for 20, I came across this jar of aji amarillo pepper paste.


I had to make a grilled cheese sandwich out of it.  I HAD to.

Portia, you got a lot of nerve putting an experimental grilled cheese sandwich in front of your guests at the last minute!

ike-tina-turner-bold-soul-sister♫ Music Pairing: something bold. ♫

Ike And Tina Turner’s “Bold Soul Sister” from 1969 is straight funky.  You hear “Sing A Simple Song” in there?



  • Aji amarillo
  • Red and/or yellow bell peppers, roasted 
  • Queso fresco (a crumbly white cheese; find it in the Latin section of the supermarket)
  • Mozzarella (because queso fresco doesn’t melt!)
  • Ripe plantains (maduros)
  • Sourdough bread
  • Plenty of butter


  1. To make the pepper mixture, roast and seed the bell peppers.  Blend in a food processor with the aji amarillo paste to form a thick, chunky sauce.
  2. In a grill pan (or regular skillet, if you don’t care about grill marks), butter one side of each slice of bread, and grill that. Remove once bread is well grilled.
  3. Lay slice #1 grilled-side down on a baking sheet, and lay down a layer of mozzarella and sprinkle some queso fresco.  Pile on the plantains and the pepper mixture.
  4. Lay slice #2 grilled-side down on a baking sheet,and pile on some mozzarella.  Later you’ll press the two together. See what I did there? Cheese on both sides makes the sandwich stick together nicely
  5. Once you’ve assembled them all, put them in a 400 degree oven until cheese is melty and bread is crispy on the outside.
  6. Take them out of the oven and press slices one and two together.


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