Papa A La Huancaina (Huancayo-Style Potatoes) - cooking recipe

Ingredients
    12 Yukon Gold potatoes
    1 tablespoon olive oil, or to taste
    1 onion, sliced
    6 chile peppers, halved lengthwise and seeded
    1 pound cream cheese, softened
    1 pound queso fresco (Mexican fresh cheese), crumbled
    1/4 cup vegetable oil
    1 clove garlic
    2 teaspoons salt
    1/2 teaspoon ground black pepper
    1/3 cup evaporated milk
    4 hard-boiled eggs, halved lengthwise
    8 leaves lettuce
    8 black olives, pitted and halved
Preparation
    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 set aside to cool slightly.
    Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.
    Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins.
    Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
    Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.

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