Instructions: Saute the potato cubes in the oil until browned and almost cooked. Add the garlic and mushrooms and stir-fry until soft. Season to taste with salt and pepper and sprinkle with the chile cream cheese and provolone. Let the cheeses melt slightly then stir in the avocado. Top with cilantro and serve with the Thai sweet chilli sauce.

Note: If Chile Cream Cheese is not on
hand, dice plain cream cheese and add l l/2 teaspoons chopped hot fresh red chiles.

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