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Ingredients
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8 medium potatoes
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1 cup crumbled queso fresco
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1 cup evaporated milk
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2 tablespoons minced jalapeno pepper, or to taste
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½ teaspoon ground turmeric
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4 saltine crackers, or as needed
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2 tablespoons vegetable oil
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salt and freshly ground black pepper to taste
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10 leaves lettuce
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4 large hard-boiled eggs, quartered
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2 tablespoons olives
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2 medium tomatoes, cut into wedges
Directions
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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 cool. Peel potatoes and cut in half lengthwise.
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Combine queso fresco, evaporated milk, jalapeno pepper, and turmeric in a food processor and puree until smooth. Keep the processor running and add crackers, 1 at a time, to thicken the sauce. Drizzle in oil while processing. Adjust consistency of sauce by either adding more crackers (if the sauce is too thin) or thinning it out with milk, if sauce is too thick. Season with salt and pepper.
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Line a serving platter with lettuce leaves and distribute potatoes on top. Spoon cheese sauce over the potatoes and garnish with quartered eggs and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.
Nutrition Facts (per serving)
| 674 | Calories |
| 23g | Fat |
| 91g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 674 | |
| % Daily Value * | |
| Total Fat 23g | 30% |
| Saturated Fat 9g | 45% |
| Cholesterol 250mg | 83% |
| Sodium 314mg | 14% |
| Total Carbohydrate 91g | 33% |
| Dietary Fiber 11g | 39% |
| Total Sugars 12g | |
| Protein 28g | 56% |
| Vitamin C 99mg | 110% |
| Calcium 438mg | 34% |
| Iron 5mg | 28% |
| Potassium 2341mg | 50% |
* 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.