Cheese Pimiento

🧂 Ingredients

• 300 grams mimolette cheese or cheddar cheese

  (grated)
• 95 grams emmental cheese

  (grated (optional))
• 10 grams / 2 tsp. unsalted butter
• 1/2 tsp butter or cooking oil

  (for cooking bell peppers)
• 2 tbsp condensed milk
• 1/4 tsp salt
• 1 big bell pepper

  (seeds removed and cut in small bits)
• ¾ cup fresh milk

Instructions

• 1 Melt butter in a frying pan over high heat. Cook bell peppers for some minutes
  or until wilted and skin is a bit burnt. Remove bell peppers from the pot. When
  cool to touch, cut into small pieces and set aside.
• 2 In a pot over low heat. Add grated cheese and butter. Stir to incorporate.
• 3 Add fresh milk, condensed milk and salt. Continue stirring until all of the
  cheese melts.
• 4 Add and fold in cooked bell peppers. Cook until consistency is thick and creamy
  but still a bit runny. Remove from heat and let it cool down.
• 5 Transfer in a jar and cover tightly. Refrigerate until just before serving. Bon
  Appetit!

Nutrition Info