Entree: Bhutan – Ema Datshi (Chili and Cheese)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 6–8 large fresh green chilies (ema), slit lengthwise (use Bhutanese chilies or long mild green chilies)
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1/2 cup (120 ml) whole milk
- 10 oz (285 g) datshi cheese (Bhutanese cheese) or a mild farmer's cheese/young cheddar, shredded or cubed
- Salt to taste
- Fresh cilantro or sliced green onion, for garnish (optional)

Instructions

1. Heat butter and oil in a heavy skillet over medium heat until foaming. Add the sliced onion and sauté until translucent, about 5–6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
2. Add the chopped tomatoes and cook until they start to break down, about 4–5 minutes. Add the slit chilies and pour in the milk; bring to a gentle simmer. Cover and cook for 6–8 minutes, turning the chilies once, until the chilies are softened but still hold shape.
3. Reduce heat to low and add the shredded or cubed datshi cheese a handful at a time, stirring gently until it melts into a smooth, thick sauce. If necessary, add a splash more milk to reach desired creaminess.
4. Taste and season with salt. Remove from heat, garnish with cilantro or sliced green onion if using, and serve hot with Bhutanese red rice or steamed rice.