Ema Datshi is considered the national dish of Bhutan and it’s traditionally screaming hot! Use whatever chili peppers you like, from mild poblano, to scorching thai bird chilies. My blend of Anaheim and Serrano chilies is very hot, but you can reduce the heat by leaving out the seeds. In Bhutan they serve Ema Datshi over rice (pictured here with cracked red rice). My husband likes dipping corn chips into the cheesy goodness. I’d like to tell you he’s a fool but, really, the combination was excellent.
Traditionally served with cracked red rice.
| Servings |
| 2-4 people |
| Cook Time |
| 10-15 minutes |
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Ema Datshi is considered the national dish of Bhutan and it’s traditionally screaming hot! Use whatever chili peppers you like, from mild poblano, to scorching thai bird chilies. My blend of Anaheim and Serrano chilies is very hot, but you can reduce the heat by leaving out the seeds. In Bhutan they serve Ema Datshi over rice (pictured here with cracked red rice). My husband likes dipping corn chips into the cheesy goodness. I’d like to tell you he’s a fool but, really, the combination was excellent.
Traditionally served with cracked red rice.
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Ingredients
- 2 Anaheim peppers
- 1 Serrano chili
- 1/4 cup farmer’s cheese
- 2 cups monterey jack , grated
- water , as needed
Servings: people
Units:
Instructions
- Slice peppers into strips, removing seeds if desired.
- Cook in oil over medium heat until soft. (Cover your pot)
Recipe Notes
NOTE: You must cover the pot or you will be smoked out. The spicy fumes as they fried in the oil literally sent daggers into our eyes and throats. Ava actually woke up from her nap, three rooms away, coughing. The whole thing became a skit out of some sitcom. I care for you, so, please, cover your pot
You could stop after adding the Monterey Jack and you’d have a mighty fine Ema Datshi. But I added some Farmer’s Cheese for the heck of it.