Peruvian Totchos with Ají Amarillo Crema

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. 

By Robby Melvin
Recipe by MyRecipes July 2016

Gallery

Credit: Styling: Rishon Hanners and Audrey Davis, Photo: Caitlin Bensel

Recipe Summary

hands-on:
25 mins
total:
55 mins
Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Directions

  • Cook sweet potato tots according to package directions.

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  • 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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