Lunch: Peruvian Totchos with Ají Amarillo Crema

Recipe by Robby Melvin This fun twist on traditional nachos features potato tots instead of chips for a warm comfort food dish that takes on the role of an out-of-this-world delicious party platter. This dish features flavors reminiscent of Peruvian cuis

Ingredients

1 16-oz. package frozen sweet potato tots
2 ounces queso freso (fresh Mexican cheese), crumbled (about 1/2 cup)
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons ají amarillo paste (yellow hot pepper paste)
3 tablespoons fresh lime juice (from 2 limes)
1 1/2 teaspoons kosher salt, divided
1 tablespoon olive oil
1 garlic clove, minced
1 15-oz. can black beans, drained and rinsed
1 teaspoon ground cumin
1/2 cup radishes, thinly sliced
1/3 cup red onion, diced
1 ripe avocado, cut into 1/2 inch pieces
1/4 cup roasted, salted pepitas (shelled pumpkin seeds)

Instructions

Cook sweet potato tots according to package directions.
Pulse queso fresco, mayonnaise, sour cream, ají amarillo paste, lime juice, and 1/2 teaspoon of the salt in a food processor until smooth, 5 to 6 times.
Heat oil in a medium skillet over medium-high. Add garlic, and cook 30 seconds. Add beans, and cook, stirring occasionally, until warm, about 2 minutes.
Stir together cumin and remaining 1 teaspoon salt in a small bowl; sprinkle over hot sweet potato tots. Top tots with bean mixture, and drizzle with ají amarillo crema. Top evenly with radishes, onion, avocado, and pepitas. Serve immediately.

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