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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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:
1/2 cup lemon juice (fresh preferred) |
1/2 teaspoon crushed dried chili (not chili powder) |
1/4 teaspoon salt |
1 large onion, sliced and separated into rings |
1/2 cup chopped onion |
2 small whole chilies (same variety as above) |
1 tablespoon olive oil |
1/2 cup evaporated milk |
1/4 cup heavy cream |
1/4 cup dry sherry (or other wine) |
1/2 teaspoon ground turmeric |
1/2 cup grated queso blanco or 1/2 cup grated mozzarella cheese |
4 potatoes, peeled, boiled until tender, cooled and diced |
sliced black olives (optional) |
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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