8 potatoes (Yukon Gold are prettiest)
1 Cup queso casero cheese, or 1 Cup queso fresco, or 1 Cup Muenster cheese, grated
1 Cup evaporated milk (can substitute real cream or half and half)
2 -3 tsp ground Aji Amarillo chile
1⁄2 tsp Turmeric
4 -8 saltines or soda crackers, crumbled
3 -4 Tbsp cooking oil
salt and pepper, to taste
8 – 12 big leaves of lettuce
4 eggs, hard-boiled, peeled and quartered
2 tomatoes, cut into thin wedges
8 -10 black olives, pitted
Peruvian Chile-Citrus Sea Salt for garnish
Put whole, scrubbed potatoes in a tall stock pot and cover them with cold water and a little salt. Bring pot to a boil, and cook potatoes until cooked through, about 15-20 min. Remove stock pot from heat, drain the water and allow potatoes to cool. Use a sharp paring knife to peel the potatoes, cutting them in half or into round slices.
Combine the cheese, evaporated milk (or cream), Aji Amarillo chile and turmeric in a blender or food processor fitted with the puree blade, and blend until mixture is smooth. With the food processor/blender running, add the soda crackers, one at a time, thickening the sauce mixture. Next, drizzle in the oil into the mixture, continuing to blend. Check the consistency of the sauce: add more crackers if the sauce is too thin, or add a little milk if it seems too thick. Season to taste with salt and pepper.
Arrange the big lettuce leaves on a serving dish, placing the prepared potatoes on top of the lettuce. Spoon a dollop the creamy chile-cheese sauce over each of the potatoes. Garnish serving plate with egg quarters and tomato wedges. Sprinkle olives and a bit of Peruvian Chile-Citrus Sea Salt on top of the potatoes, and serve cold or at room temperature.