Ingredients Jump to Instructions ↓

  1. 2 pounds (about 8 potatoes) Yukon gold, purple or new red potatoes or a mixture

  2. 1 cup Wisconsin Queso Fresco

  3. 1 cup evaporated milk

  4. 2 to 3 tablespoons aji amarillo paste* or jalapeño chile, minced

  5. 1/2 teaspoon turmeric

  6. 4 to 8 saltine or soda crackers, crumbled

  7. 3 to 4 tablespoons olive oil

  8. Salt and pepper to taste

  9. 12 leaves Bibb lettuce

  10. 4 hard cooked eggs, quartered

  11. 2 tomatoes, cut in thin wedges

  12. 8 to 10 pitted kalamata olives

Instructions Jump to Ingredients ↑

  1. Place potatoes in large pot; cover with cold salted water. Cook until tender. Drain; cool. Peel and half lengthwise or cut in thick rounds.

  2. Place Queso Fresco, evaporated milk, chile paste and turmeric in blender or food processor. Puree until smooth. With motor running, add crackers, one at a time, to thicken sauce. With motor running, drizzle in oil. Add more crackers if sauce is too thin. Season with salt and pepper.

  3. Line serving platter with lettuce leaves. Place potatoes on top of lettuce. Spoon half of the chile-cheese sauce over potatoes. Garnish platter with eggs and tomatoes. Sprinkle olives over potatoes.

  4. Serve cold or at room temperature. Pass remaining sauce.


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