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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 analysis per serving (4 servings)
22 grams carbs; 116 milligrams cholesterol; 560 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 24 grams saturated fat; 42 grams fat; 3 grams fiber; 704 milligrams sodium; 26 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Meanwhile, cut off stems of each chili. Slit open and remove and discard inner veins and seeds. Finely chop chilies.
- Step 3
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.
- Step 4
Place vegetables in food processor, add ¼ cup water and purée.
- Step 5
Return to pan and cook over medium heat until liquid begins to evaporate and purée becomes a thick paste.
- Step 6
Remove from heat. Stir in cheese and sour cream. Cook, stirring, over low heat until cheese, sour cream and pepper purée melt together.
- Step 7
Taste for seasoning. Place potatoes (sliced if large) on platter. Spoon on sauce and serve with wedges of lime.
Private Notes
Comments
You go an grow ahi amarillo in a pot. Beautiful plant.
There is no substitute for ají amarillo. You can find it on Amazon
I was unable to find the aji amarillo chilis. Can you please suggest a substitution?