Tibetan dip blue cheese and chilies

Submitted by enr on 05 Jan 2009
200 g medium red chili peppers
1 tomato
1 onion
1 clove garlic
2 tbsp sunflower oil
1 tbsp breadcrumbs
125 ml water
100 g feta cheese Roquefort or similar
Tibetan dip blue cheese and chilies
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Chushletata Wash, halve, remove seeds and is cut very finely. Tomato cut into cubes. Onions and garlic are cut very finely. At least tiganche heat the oil and fry it in the onion, garlic and chushletata. Add bread crumbs and tomatoes and fry for another minute. Reduces fire up the water and crush the feta cheese. Boil until the feta cheese is melted. are served warm or cold, with bread, chips, fries, tortiya or thick sticks. Also suitable addition to grilled chicken, roasted and fried meat. Himalayan feta cheese is very intense and fat, so choose feta cheese with similar characteristics, such as Roquefort or Gorgonzola.
Very easy
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05 Jan 2009


I love spicy taste of each dish, so bravo for the nice recipe will delight and my husband!

And it looks very tasty!