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A bowl of Bhutanese ema datshi chili and cheese stew served with red rice.

Bhutanese Ema Datshi (Chili and Cheese Stew)

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A creamy Bhutanese stew of chilies and melted cheese, served with nutty red rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Bhutanese
Calories: 470
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Heavy saucepan
  • Chef's knife
  • Wooden spoon

Method
 

Build the Stew:
  1. Heat the oil in a heavy saucepan over medium heat. Add the onion and garlic and cook for 3 minutes until softened.
  2. 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:
  1. Stir in the farmer cheese and mozzarella. Simmer uncovered for 7 to 10 minutes, stirring gently, until the cheese melts into a creamy sauce.
  2. Taste and adjust the seasoning. Spoon the ema datshi over red rice and finish with cilantro.

Nutrition

Calories: 470kcalCarbohydrates: 48gProtein: 22gFat: 22gSaturated Fat: 11gCholesterol: 45mgSodium: 760mgFiber: 4gSugar: 7g

Notes

  • Keep the stew at a gentle simmer so the cheese melts smoothly.
  • Adjust the chili mix to suit your heat preference.