Ema Datshi- Bhutanese Chili Cheese Stew
From sm8085 13 years ago
- 15 mins to make
- Serves 2-3
Bhutan is my idea of paradise on earth. Hidden in the snow capped Himalayas, this tiny, exotic country boasts of an exquisite cuisine. The food is as wonderful as the people. This is the national dish of Bhutan. Read more It is generally very hot but you can use any form of pepper you wish. Add potatoes if you wish See less
Ingredients
- Ema: shopping list
- 8-10 jalapeño/Anaheim/poblano peppers, red and green, sliced lengthwise shopping list
- 4-6 wax peppers sliced lengthwise (optional) shopping list
- ¼ medium onion sliced thin shopping list
- 1 cup water shopping list
- Cheese sauce: shopping list
- Equal parts of the following to make 2 cups of grated cheese: shopping list
- Queso Quesadilla Jalapeño shopping list
- colby Monterey Jack shopping list
- Part-skim Mozzarella shopping list
- Plus: shopping list
- ¼ cup crumbled feta shopping list
- 2-4 Tbsp grated Parmesan shopping list
- 4 Tbsp whole milk shopping list
How to make it
- Seed the chilies and chop each one into 4 pieces (lengthwise).
- Combine the cheeses and milk stir well and keep handy.
- Combine the chillies, onion and water and bring to a boil till chillies are cooked, but not mushy, and the water is reduced to about a quarter cup
- Add the cheese mixture, stir well, reduce the heat and allow the cheese to melt in the heat and mingle well with the chillies, turn off heat
- Add salt to taste (Note that the feta is already salty)
- Serve with jasmine rice.
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