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Ingredients

12 Yukon Gold potatoes 1 tablespoon olive oil, or to taste 1 onion, sliced 6 chile peppers, halved lengthwise and seeded 1 pound cream cheese, softened 1 pound queso fresco (Mexican fresh cheese), crumbled ¼ cup vegetable oil 1 clove garlic 2 teaspoons salt ½ teaspoon ground black pepper ⅓ cup evaporated milk 4 hard-boiled eggs, halved lengthwise 8 leaves lettuce 8 black olives, pitted and halved

Nutrition Info

586.1 calories carbohydrate: 45.5 g cholesterol: 189.9 mg fat: 37.3 g fiber: 4.2 g protein: 19.9 g saturatedFat: 18.2 g servingSize: - sodium: 927.1 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.
Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle, remove and discard skins.
Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.

8 servings

This means Huancainan-style potato and comes from Huancayo, Peru. It's an easy-to-make dish of sliced potatoes with a special sauce.