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Ingredients
US|METRIC
8 SERVINGS
- 4 idaho potatoes (large yellow)
- 1 lime
- 1 garlic clove (roughly chopped)
- 10 oz. queso fresco
- 3/4 cup evaporated milk
- 2 Tbsp. extra-virgin olive oil
- 1/2 pepper (habañero, seeded and roughly chopped)
- 1 pinch kosher salt
- 4 romaine lettuce leaves (large)
- 2 hard-boiled eggs (peeled and sliced)
- 1/4 cup pitted black olives
- 2 Tbsp. fresh chives (hopped)
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