Ingredients
8
8 servings
- •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
- •0.25 cup vegetable oil
- •2 teaspoons salt
- •1 clove garlic
- •0.5 teaspoon ground black pepper
- •0.33333334326744 cup evaporated milk
- •8 leaves lettuce
- •4 large hard-boiled eggs, halved lengthwise
- •8 black olives, pitted and halved
Instructions
- 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.
- Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until tender, about 10 minutes. Remove from heat.
- Bring a small saucepan of water to a boil. Cook chile peppers in boiling water until soft, about 5 minutes. Run chiles under cold water until cool enough to handle; remove and discard skins.
- Add onion, chile peppers, cream cheese, queso fresco, vegetable oil, salt, garlic, and black pepper to a blender; blend until smooth. Stream evaporated milk into blended mixture with the blender on until sauce is creamy.
- Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Pour sauce over potatoes. Top each serving with an egg half and 2 olive halves.
Nutritional Facts
Per 8 servings
- Calories: 586
- Carbohydrate: 46g
- Fat: 37g
- Fiber: 4g
- Protein: 20g
- Sugar: 5g
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