Total Time
35mins
Prep 30 mins
Cook 5 mins

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.

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.

Reviews

(2)
Most Helpful

Forgive me, but this recipe is far from the traditional Peruvian dish. About the only ingredient you use here that IS traditional is the evaporated milk. You may want to adjust your description to read 'Here's a variation of the traditional...'. Let's not confuse everyone. Of Peace.

thescoop September 23, 2009

I made this to go with bbq ribs. Delicious, easy, and impressive.

Bogey'sMom September 20, 2006

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