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Potatoes in a Creamy and Spicy Cheese Sauce
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Ingredients
- 12 small yellow potatoes, such as Yukon gold
- 1 pound cream cheese, softened
- 1 pound queso fresco, crumbled
- 4-6 aji chile peppers, cooked (adjust to your heat preference)
- 1 clove fresh garlic, chopped
- 1⁄2 teaspoon ground black pepper
- 2⁄3 cup evaporated milk (or more if a thinner sauce is desired)
- 8 leaves romaine lettuce
- 8 hard-boiled eggs, cut lengthwise
- 16 black olives, pitted and halved
Preparation
- Place potatoes into a large pot of water and bring to a rolling boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain the water and allow to cool.
- Bring a small saucepan of water to a boil. Cook the chile peppers until soft, approximately 5 minutes. Drain and allow the peppers to cool; remove the skin, then cut and remove the seeds.
- Add Aji peppers, cream cheese, queso fresco, garlic and black pepper into a blender. Slowly add evaporated milk into the blended mixture so it becomes liquid and pourable. You may add more milk if you’d like to make the sauce less thick. Continue blending until it becomes creamy sauce.
- Arrange lettuce leaves onto a platter, cut potatoes into circles and arrange onto lettuce leaves, and pour the creamy sauce over the potatoes. Garnish with eggs and olives.
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