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Bhutanese Tri Color Pepper and Cheese Ema Datshi

12 jalapeño peppers seeded and sliced lengthwise 1 each red, green yellow pepper sliced 12 dried red chilies 2T butter 2T olive oil 1t salt 1 large shallot or onion sliced 1 8oz block of gorgonzola approx 4 oz goat cheese (not feta) 1/2 block cream cheese sautée shallot/onion in butter add all peppers and olive oil sautée add 1 cup of water and salt cover and boil until peppers are soft add cheese and melt stirring often like a fondue serve with basmati rice
Servings: 4

Equipment

  • Sautee pot with lid

Ingredients

  • 12 jalapeño peppers seeded and sliced lengthwise
  • 1 each red, green, yellow pepper sliced
  • 12 dried red chilies
  • 2 T butter
  • 2 T olive oil
  • 1 t salt
  • 1 large shallot or onion sliced
  • 1 8oz block of gorgonzola approx
  • 1 4oz goat cheese not feta
  • 1/2 block block cream cheese

Instructions

  • Sautée shallot/onion in butter
    add all peppers and olive oil sautée
    add 1 cup of water and salt cover and boil until peppers are soft
    add cheese and melt stirring often like a fondue
    serve with basmati or Bhutanese red rice.