Papa a la Huancaina

• 1 package 12 Oz. Of Queso Blanco
• 1 whole Habanero (you Can Substitute With Various Other Peppers)
• 1 can 5 Oz. Evaporated Milk
• Salt And Pepper, to taste
• 1 teaspoon Turmeric
• 13 cups Vegetable Oil
• 6 whole Medium Potatoes Boiled
• 2 pieces Romaine Lettuce
• 1 whole Boiled Egg
• 4 whole Black Olives
• 4 whole Saltine Crackers (optional)

1. You can use a food processor or blender.
2. Cut the queso blanco in cubes and throw them in the blender along with the habanero, evaporated milk, salt and pepper, turmeric, and vegetable oil.
3. Blend until smooth.
4. TIP: If the consistency is a bit too thick, then add a tablespoon of vegetable oil until its just right.
5. If its too thin, then crumble a saltine cracker in your hand and add to the sauce.
6. Play with it until the consistency is nice and thick.
7. Peel and slice the boiled potatoes and arrange on top of lettuce.
8. Pour sauce on top of potatoes and place slices of boiled eggs and black olives around potatoes.

queso blanco, peppers, milk, salt, turmeric, vegetable oil, potatoes, romaine lettuce, egg, black olives, crackers

Taken from tastykitchen.com/recipes/appetizers-and-snacks/papa-a-la-huancaina/ (may not work)