READY IN: 40mins
1⁄2 cup aji amarillo chili paste
8ouncesqueso fresco (fresh white cheese)
4iceberg lettuce leaves
6yellow potatoes, boiled and peeled, sliced thick
4hard-boiled eggs, peeled and cut in slices
4parsley sprigs, for garnish
Put the aji amarillo paste in the blender, add oil and milk and process with the crackers, queso fresco, and salt, until smooth.
In four plates put four lettuce leaves, some thick potato slices, and cover with a few tablespoons of the sauce.
Garnish with black olives, hard boiled eggs and parsley.
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