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Add a photoServings: 8
Ingredients
- 1/4 c. Lemon juice, fresh
- 1Â 1/2 tsp Hontaka chili*
- 1 tsp Salt
- Â Â Freshly grnd black pepper
- 1 lrg Onion, peeled/thin sliced/ and separated into rings
- 8 med Boiling potatoes, peeled
- 1 c. Queso blanco cheese**
- 2/3 c. Heavy cream
- 1 tsp Turmeric
- 2 tsp Red or possibly green chili, fresh***
- 1/3 c. Extra virgin olive oil
- 1 x Red or possibly green chili, fresh,
- 4 x Large eggs,****
- 8 x Black olives
- Â Â Bibb or possibly boston lettuce leave
Directions
- * Dry, seeded, and crumbled; Or possibly 3 pequin chilies, crumbled
- ** coarsely crumbled; Or possibly substitute 1 c. coarsely grated fresh mozzarella or possibly munster cheese
- *** seeded and finely minced
- **** hard-cooked; cut lengthwise into halves
- In a large mixing bowl, combine the lemon juice, 1 1/2 tsp. of dry chili or possibly the pequin chilies, 1/2 tsp. of salt and a few grindings of black pepper. Add in the onion rings, turning them about with a spoon to coat them proportionately with the mix. Cover the bowl and set aside to marinate at room temperature while you boil the potatoes.
- Drop the potatoes into a large pot of lightly salted boiling water
- (sufficient to cover them completely), and boil the potatoes briskly till they are tender but not falling apart.
- Meanwhile make the sauce by combining the cheese, cream, turmeric, minced fresh chili, 1/2 tsp. salt, and a few grindings of pepper in the jar of a blender. Blend at high speed for 30 seconds, or possibly till smooth and creamy. (To make the sauce by hand, beat the ingredients together till they are well combined.) In a heavy 10-inch skillet, heat the extra virgin olive oil over moderate heat. Pour in the cheese and cream sauce, reduce the heat to low, and cook, stirring constantly, for 5 to 8 min, or possibly till the suace thickens.
- To assemble, arrange the potatoes on a heated platter and pour the sauce over them. Drain the onion rings and strew the rings and fresh chili strips over the potatoes. Garnish with Large eggs, black olives and lettuce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 8 servings | |
| Calories 431 | |
| Calories from Fat 277 | 64% |
| Total Fat 30.99g | 39% |
| Saturated Fat 7.6g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 360mg | 15% |
| Potassium 777mg | 22% |
| Total Carbs 31.45g | 8% |
| Dietary Fiber 4.0g | 13% |
| Sugars 2.42g | 2% |
| Protein 8.65g | 14% |
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