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- Preparing Time: 1 hour and 7 minutes
- Total Time: -
- Served Person: 8
- 1/2 cup vegetable oil
- 1 teaspoon olive oil
- 2 garlic cloves
- 8 yukon gold potatoes
- 4 yellow chile peppers
- 14 ounces queso blanco (fresh white cheese)
- 2 tablespoons heavy whipping cream, or more as needed (optional)
- 4 leaves lettuce, or more to taste
- 2 hard-boiled eggs, halved
- 6 large black olives, halved
- Carbohydrate 42.8
- Cholesterol 74
- Fat 21.6
- Protein 12.4
- Sodium 125
- Calories 408 calories;
Bring a large pot of water to a boil. Add potatoes; cook until tender when pierced with a fork, 30 to 45 minutes. Drain and let cool, about 15 minutes. Heat olive oil in a small saucepan. Add yellow chile peppers and garlic cloves; cook and stir until lightly golden, about 2 minutes. Transfer chile peppers and garlic cloves to a blender. Add queso blanco and vegetable oil; blend until smooth. Thin with heavy cream until a creamy consistency is reached. Arrange lettuce leaves on a large platter. Cut potatoes in half and place on top. Pour sauce over potatoes. Garnish with hard-boiled eggs and black olives.
