Papa a la Huancaina (Potatoes in a Creamy Peruvian Cheese and Chilli Sauce) | Eating with Andy

queso fresco

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture and flavor at a lower cost.

yellow chili peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat while bell peppers are more accessible.

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: regular milk

Coconut milk offers a creamy texture with fewer calories.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a plant-based alternative, while chickpeas add protein.

Heat 1 tablespoon of vegetable oil on medium low.

Saute 1 small red onion and 1 crushed garlic clove for around 5 minutes until soft and translucent.

Add 1/2 cup of yellow chili paste and cook for another 3 minutes until bubbling.

Transfer the mixture to a blender.

Add 250 grams of ricotta cheese, 1/2 cup of evaporated milk, 8 saltine crackers, 2 tablespoons of vegetable or canola oil, juice of half a lime, salt, and pepper to taste, and 1/4 of an oven-dried chili to the blender.

Blend until smooth.

Prepare boiled and peeled all-purpose potatoes and slice them.

Place iceberg lettuce on the plate, arrange the potatoes on top, sprinkle with salt, and top with sliced hard-boiled egg and olives.

Garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens