Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        coombes
   3                    dried chile piquins
   4                    green chiles -- skinned, seeded
                        and chopped
   1                    green chile -- skinned, seeded
                        cut into strips
     1/2  cup           lemon juice
     1/4  teaspoon      salt
   1      large         onion -- sliced and
                        -- separated
                        into rings
   2      cups          monterey jack or cheddar
                        cheese -- grated
   1      cup           heavy cream
   2      tablespoons   olive oil
   6                    potatoes -- boiled, diced

Preparation:

Mix the piquins, lemon juice, and salt. Add the onion rings and toss until coated. Cover and marinate, at room temp, for 30 minutes. Drain. Combine the cheese, creamand chopped chile in a blender and puree until smooth. Heat the oil and slowly add the cheese mixture, stirring constantly. Simmer over low heat until the sauce thickens, about 5-10 minutes. To serve, pour the sauce over the hot potatoes and garnish with the drained onion rings and chile strips.