Peruvian Potatoes

5-6 yellow potatoes
8 oz Oaxaca cheese
¼ cup whole milk
1-2 T Aji Amarillo chili paste
1 tsp salt
3 hard-boiled eggs
¼ cup sliced black olives
3 T flat parsley leaves

1. Slice potatoes into ¼-inch slices and place them into a medium size pot of cold water. Add 1 tsp salt and bring to a boil. Cook potatoes until tender.
2. Hard boil eggs.
3. While the potatoes and eggs cook. In a double boiler place, cubed Oaxaca cheese (or Munster if unavailable) milk and melt completely. Once melted add the Aji Amarillo paste. 1-2 T depending on the level of spice you prefer. Cheese mixture should smooth and creamy.
4. Peel eggs and quarter. Drain potatoes and arrange on a plate, cover with melted cheese mixture top with olives and parsley. Enjoy.

359 kcal
15.9g
8.3g
154mg
1040mg
36.1g
2.7g
18.8g