Peruvian Totchos with Ají Amarillo Crema

 
yield6 portions

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 cuisine, such as cumin, avocado and the essential ají crema sauce, which can be made ahead of time.

What you will need

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)

(Nutritional facts 130 calories, 9.9 g fat, 8.49 g carbohydrates, 3.21 g protein, 5 mg cholesterol, 1889 mg sodium)

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