Chili cheese (Aji de queso)
  • 1 fresh white cheese
  • 1 finely chopped tomato
  • 6 cooked potatoes cut in 4
  • 1 chicken bouillon cube
  • 1 cup of chicken broth or water
  • 2 finely chopped onion heads
  • 2 spoonfuls of red or yellow chili bell pepper, ground
  • 1 tablespoon of chopped parsley
  • 2 peeled hard-boiled eggs
  • Salt and pepper to taste
  • Oil for frying
  1. Fry the onion, tomato and parsley, when they are golden brown add a little water and a bouillon cube, boil for a few minutes and pour into a pot.
  2. Meanwhile, heat a small amount of oil in a fry pan. Once hot, place cheese in the oil to lightly melt and fry the cheese.
  3. In the same pot add the broth or water, the potatoes, the cheese cut in slices previously fried, the eggs cut in slices, season and bring to a boil.
  4. Serve garnished with chopped parsley on top.
This dish is typical of Easter since it does not contain meat, this dish is from my childhood since my mother used to make it for me. --Marcelo F. I. --Cochabamba, Bolivia