Start the recipe by slicing the ají amarillos in half. Remove the stem and seeds. 

In a small sauté pan, set over medium heat, add a teaspoon of oil. Cook the ají amarillo chiles until softened. Transfer to a blender.

To the same small sautí pan, add the onion, garlic and pinch of salt. Cook until mostly softened, about 3 to 4 minutes. Transfer to the blender, along with the cubed queso blanco and evaporated milk; blend until mostly smooth. With the blender running, slowly add the oil. Add about 3 to 4 crushed saltine crackers and blend again until it reaches a thick rich consistency. Salt to taste. 

Slice the peeled potatoes into 1/4-inch slices.  To plate the dish, arrange the leaves of lettuce on a large plate. Fan the sliced potatoes atop the lettuce, and pour the sauce over the potatoes. Garnish with eggs and olives.