Papas Huancaino

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This is a take on a popular potato dish from the highlands of peru. It strays from more traditional recipes because it has been adapted to use more easy-to-find ingredients, but it is still a very tasty and spicy dish -- originally from the andes mountain town of huancayo.

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Steps

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In a ceramic bowl , combine the lemon juice , ground chile , salt , black pepper , and the onion slices.

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Allow to marinate at room temperature for 1-2 hours.

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In a blender puree the cheese , fresh chiles , turmeric , and the cream.

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If the mixture seems too thick , add more cream , a little at a time.

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Heat the oil in a skillet.

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Pour in the cheese-cream mixture and reduce the heat to very low.

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Cook for a few minutes , stirring constantly until the sauce is smooth and thick and creamy.

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Arrange the lettuce leaves on a platter or on individual plates.

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Top the leaves with the potatoes , cut side down , and pour the sauce over the potatoes.

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Garnish the platter or plates with the eggs , corn slices , and the olives.

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Drain the onion rings and mop up any excess with paper towels.

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Arrange the onion rings over the potatoes.

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Ingredients

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lemon, chili powder, salt, fresh ground black pepper, onion, monterey jack cheese, fresh jalapeno peppers, turmeric, half-and-half, olive oil, bibb lettuce, potatoes, hard-boiled eggs, sweetcorn, black olives