Place the potatoes in a big pot. Cover with water and boil 20–25 minutes until they’re soft. Drain and set aside.
Heat 1 tbsp. of oil in a skillet over medium heat. Add the onion and cook about 10 minutes, until tender. Remove from heat.
In a small pot, bring 1 c. of water to boil. Add the chile peppers and cook for 5 minutes until soft. Rinse under cool water and peel off the skins.
In a blender, add onion, chiles, both cheeses, remaining oil, salt, garlic, pepper and milk. Blend until smooth and creamy.
Place the lettuce leaves on a serving plate. Cut the potatoes in half and set on top.
Pour the creamy sauce over potatoes. Add toppings if you like — and enjoy!
0 servings