Recipe Details
Ingredients
-
12Yukon Gold potatoes
-
1tablespoonolive oil, or to taste
-
1onion, sliced
-
6chile peppers, halved lengthwise and seeded
-
1poundcream cheese, softened
-
1poundqueso fresco (Mexican fresh cheese), crumbled
-
¼cupvegetable oil
-
2teaspoonssalt
-
1clovegarlic
-
½teaspoonground black pepper
-
⅓cupevaporated milk
-
8leaveslettuce
-
4largehard-boiled eggs, halved lengthwise
-
8black olives, pitted and halved
Cooking Directions
-
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
-
Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until tender, about 10 minutes. Remove from heat.
-
Bring a small saucepan of water to a boil. Cook chile peppers in boiling water until soft, about 5 minutes. Run chiles under cold water until cool enough to handle; remove and discard skins.
-
Add onion, chile peppers, cream cheese, queso fresco, vegetable oil, salt, garlic, and black pepper to a blender; blend until smooth. Stream evaporated milk into blended mixture with the blender on until sauce is creamy.
-
Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Pour sauce over potatoes. Top each serving with an egg half and 2 olive halves.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories586 | |
% Daily Value * | |
Total Fat 37g |
48% |
Saturated Fat 18g |
91% |
Cholesterol 190mg |
63% |
Sodium 927mg |
40% |
Total Carbohydrate 46g |
17% |
Dietary Fiber 4g |
15% |
Total Sugars 5g |
|
Protein 20g |
|
Vitamin C 86mg |
431% |
Calcium 270mg |
21% |
Iron 2mg |
11% |
Potassium 385mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved