Ingredients:
|
Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
|
25 |
medium | potatoes | new or red a good choice or Yukon Gold |
|
2 ½ |
lbs | queso fresco or romano cheese or Mexican blend cheese or feta | |
|
15 |
red sweet peppers | use small sweet red and orange Ajies peppers with seeds removed | |
|
5 to 8 |
small | habanero peppers | with seeds removed |
|
2 ½ |
cups | evaporated milk | |
|
5 |
cloves | garlic | |
|
2 ½ |
cups | vegetable oil | |
|
|
lettuce | ||
|
7 |
hardboiled eggs | ||
|
|
black olives |
|
|
|
|
|
||
|
|
|||
|
|
|||
|
|
|||
|
|
|||
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|
Recipe Instructions:
- Boil, peel and cut potatoes in slices (Yukon Gold potatoes)
- In a blender, mix the cheese, peppers, milk, oil, garlic, salt and pepper
- The sauce should be fairly thick; add more cheese and olive oil if not
- Add milk if too thick
- Lay a bed of lettuce in a serving dish and place the potatoes on top.
- Cover with the sauce.
- Cut the hard boiled eggs in quarters, and place on top of the potatoes
- Add black olives if desired.
- The dish can be served slightly cold.