¡ Buen provecho !
This dish is staple of everyday and holiday cuisine throughout the country of Peru. The name is derived from Huancayo, a city in the Peruvian highlands, but the dish originated in Lima.
Papa a la Huancaina
4 seedless yellow chili peppers
2 tablespoons oil
¾ cup farmer cheese (queso fresco)
1 cup evaporated milk
Salt and pepper to taste
1. Bring peppers to boil (to make them less spicy) until bright yellow, about 10 minutes. Strain water.
2. Blend peppers with the rest of the ingredients until you get a creamy texture. Taste salt and add more if necessary.
3. If too watery, add oil little by little while blending to get the right texture.
4. Serve over boiled potatoes.
Recipe submitted by @placeresculposoblog with edits by PlanetBox