“Here's a variation of the traditional hot and spicy dish from the land that gave the world potatoes, Peru. These cheese-topped potatoes give a double kick --one from the marinated onions and the other from the chile-cheese sauce. Traditionally, aji chiles are used, but as with any recipe calling for any variety of chile you can substitute any other, for instance if you're not a chile-head you can use Poblano chiles or if you like the flavor of Habaneros use them instead. From The Habanero Cookbook by Dave DeWitt & Nancy Gerlach.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the lemon juice, dried chile, salt, and onion rings in a bowl and toss until the rings are coated. Cover and marinate at room temperature for 30 minutes.
  2. In a skillet, saute the chopped onion and the whole chiles in the oil until soft. Transfer to a blender or food processor and add the evaporated milk. Process until a smooth sauce forms. Strain, if necessary.
  3. Pour the sauce into a saucepan. Stir in the cream, wine, turmeric, and cheese. Simmer, stirring constantly, until the cheese melts and the sauce has thickened, about 5 minutes.
  4. Drain the marinated onion rings. Place the potatoes on a serving platter and pour the milk sauce over the top. Garnish with the onion rings and optionally the black olives and serve.

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