Ingredients
- ½ pound young new potatoes
- Salt
- 6 aji amarillo chilies
- ½ yellow bell pepper, chopped
- 1 medium onion, chopped
- 1 tablespoon extra virgin olive oil
- ½ teaspoon turmeric
- 12 ounces shredded white cheese like havarti or Monterey Jack
- 1 cup sour cream
- 3 tablespoons grated pecorino cheese
- 2 limes or, if available, Key limes, quartered
- Nutritional Information
Nutritional analysis per serving (4 servings)
537 calories; 38 grams fat; 22 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 26 grams protein; 123 milligrams cholesterol; 766 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Cover potatoes with salted water in a pot. Bring to boil. Cook until just tender, about 10 minutes, depending on size. Drain and keep potatoes covered in pot.
- Meanwhile, cut off stems of each chili. Slit open and remove and discard inner veins and seeds. Finely chop chilies.
- Lightly sauté bell peppers, onions and chilies in pan with oil over medium heat until very soft. Season with salt and turmeric. If vegetables start to brown, add a bit of water or cover pan. Cook until liquid has evaporated.
- Place vegetables in food processor, add 1/4 cup water and purée.
- Return to pan and cook over medium heat until liquid begins to evaporate and purée becomes a thick paste.
- Remove from heat. Stir in cheese and sour cream. Cook, stirring, over low heat until cheese, sour cream and pepper purée melt together.
- Taste for seasoning. Place potatoes (sliced if large) on platter. Spoon on sauce and serve with wedges of lime.
45 minutes
Dining and Cooking