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
- 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
Sautée shallot/onion in butteradd all peppers and olive oil sautéeadd 1 cup of water and salt cover and boil until peppers are softadd cheese and melt stirring often like a fondue serve with basmati or Bhutanese red rice.