Ema datshi is Bhutan’s beloved chili-and-cheese stew, a warming everyday dish often served with Bhutanese red rice.
Gentle simmering softens the chilies while the cheese melts into a creamy, savory sauce with plenty of character.
Use a mix of mild and hot chilies if you want the cheese sauce to stay balanced rather than fiery.
Serving Suggestions
Serve hot over Bhutanese red rice or another nutty whole-grain rice, with fresh cilantro on the side.
Recipe Notes
For a milder version, remove some chili seeds. Farmer cheese, feta, or a mild melting cheese can stand in for traditional yak cheese.
Bhutanese Ema Datshi (Chili and Cheese Stew)
A creamy Bhutanese stew of chilies and melted cheese, served with nutty red rice.
Equipment
- Heavy saucepan
- Chef’s knife
- Wooden spoon
Ingredients
Ema Datshi
- 8 whole green chilies, halved lengthwise
- 4 whole red chilies, halved lengthwise
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups water
- 1 tbsp neutral oil
- 8 oz farmer cheese, crumbled
- 4 oz mild mozzarella, shredded
- 1 tsp fine salt
- 1/2 tsp black pepper
To Serve
- 4 cups cooked Bhutanese red rice
- 1/4 cup fresh cilantro, chopped optional garnish
Instructions
Build the Stew:
- Heat the oil in a heavy saucepan over medium heat. Add the onion and garlic and cook for 3 minutes until softened.
- Add the green and red chilies, water, salt, and pepper. Bring to a gentle simmer, cover, and cook for 12 minutes until the chilies are tender.
Finish and Serve:
- Stir in the farmer cheese and mozzarella. Simmer uncovered for 7 to 10 minutes, stirring gently, until the cheese melts into a creamy sauce.
- Taste and adjust the seasoning. Spoon the ema datshi over red rice and finish with cilantro.
Notes
- Keep the stew at a gentle simmer so the cheese melts smoothly.
- Adjust the chili mix to suit your heat preference.
Nutrition
Calories: 470kcalCarbohydrates: 48gProtein: 22gFat: 22gSaturated Fat: 11gCholesterol: 45mgSodium: 760mgFiber: 4gSugar: 7g