Potatoes with Cheese and Hot Pepper Sauce (Papas a La Huancanina)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup lemon juice 1/8 teaspoon cayenne pepper salt, freshly ground pepper
1 medium onion, thinly sliced 8 medium potatoes 3 cups coarsely chopped Spanish fresh cheese (queso blanco or queso fresco), or use Munster cheese
1 or more fresh hot yellow peppers, seeded and chopped, or use red or green peppers 1 teaspoon palillo, or 1/2 teaspoon turmeric 1-1/2 cups heavy cream
2/3 cup olive oil lettuce leaves 4 hardboiled eggs, halved
2 or 3 ears of corn, cooked and cut into 8 slices 8 black olives



1 In a bowl combine the lemon juice, cayenne pepper, and salt and pepper to taste. Add the onion, separated into rings, and set it aside to pickle at room temperature.
2 Boil the potatoes in their skins until tender. Drain, peel, and keep warm. In a blender or food processor combine the cheese, hot peppers, palillo or turmeric, and the cream. Blend until smooth. Heat the oil in a skillet, pour in the cheese mixture, reduce the heat to low, and cook, stirring constantly with a wooden spoon, until the sauce is smooth and creamy.
3 Garnish a platter with lettuce leaves. Arrange the potatoes on the platter and pour the sauce over them. Arrange the eggs, corn slices, and olives around and in between the potatoes. Drain the onion rings and arrange them over the potatoes.

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