Papa a la Huancaína (Huancayo-Style Potatoes) Appetizer

1. 1

   Put the potatoes in a large pot, cover with salted water, and bring to a boil. Lower the heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool slightly.

2. 2

   Meanwhile, heat the olive oil in a skillet over medium heat. Cook and stir the onion in the hot oil until tender, about 10 minutes. Remove from the heat.

3. 3

   Bring a small saucepan of water to a boil. Cook the chile peppers in the boiling water until soft, about 5 minutes. Rinse the chiles under cold water until cool enough to handle; peel off and discard the skins.

4. 4

   Put the onion, chile peppers, cream cheese, queso fresco, vegetable oil, salt, garlic, and black pepper in a blender and blend until smooth. With the blender running, slowly pour in the evaporated milk until the sauce becomes creamy.

5. 5

   Place 1 lettuce leaf on each of 8 plates. Cut the potatoes in half and arrange 3 halves on each lettuce leaf. Spoon the sauce over the potatoes. Top each serving with an egg half and 2 olive halves.

• Calories 796.94 kcal High
• Protein 24.89 g Good Source
• Carbs 65.39 g Moderate
• Total Fat 49.78 g High
• Saturated Fat 19.66 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 182.79 mg High
• Sodium 691.37 mg High
• Fiber 5.41 g Moderate
• Sugar 7.46 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 467.82 mg Good Source
• Iron 0.91 mg Low Source
• Potassium 945.23 mg Good Source
• Vitamin A 325.57 mcg_rae Good Source
• Vitamin C 0.86 mg Low Source
• Vitamin D 0.41 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Garlic 🧄
• Onions 🧅