Potatoes and Squash with Sauce - Peimco

Ingredients

• 1 cup Inca’s Food Huacatay Leaves ( or substitute with 2 cups Inca’s Food Black Mint Paste)
• 3 Inca’s Food Aji Amarillo Chiles, seeded (if using dried chiles, soak for 20 minutes in hot water)
• 1/2 pound queso fresco (or substitute with farmer’s cheese, cotija, or feta)
• 6 cloves garlic, peeled
• 3/4 cup half-and-half or evaporated milk
• 1 teaspoon lemon juice
• 4 tablespoons olive oil, divided
• 4 large zucchini, sliced 1/4 inch thick
• 1 1/2 pounds waxy potatoes, sliced 1/4 inch thick