Ema Datshi (Bhutanese Chili-and-Cheese Skillet) 🌶️

Name: Ema Datshi (Bhutanese Chili-and-Cheese Skillet)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2-4 servings
Cuisine: Bhutanese
Ingredients: 10-12 fresh green chilies (Thai/serano-hot; 3-4 for a gentler version); sliced into rings; 250 g mild semi-hard cheese (Gruyère, Emmental or Monterey Jack), cubed; 2 tbsp butter (yak butter if you're committing); 1 medium onion, thinly sliced; 3 garlic cloves, sliced; 1 tomato, chopped (optional); 1 tsp dried chili flakes (optional heat insurance); Salt to taste; Cooked red or brown rice, to serve

Bhutan's national dish answers a simple question: what happens if you cook a skillet of whole chilies the way most of the world cooks green beans? Ema datshi: fiery peppers simmered in a little butter until they collapse, then melted yak-style cheese folded through until the pot goes thick, glossy and stretchy. locals swear the cheese 'cures' the chili's heat, which is either true or a coping mechanism. It arrives bubbling with a mound of red rice — Bhutanese eat it three meals a day and consider ketchup an exotic condiment by comparison. If you want the real thing, keep bread nearby and respect the chili count.

Thimphu Bhutanese ⏱ 30 min Facile

Méthode

1

Melt butter in a heavy small pot over medium heat; soften the onion 5 minutes until translucent.
2

Add garlic, chilies and tomato; cook 5-6 minutes until the chilies lose their raw edge and start to collapse.
3

Add a splash of water (2-3 tbsp), cover, and simmer 5 minutes so the chilies turn fully tender.
4

Lower the heat and add the cheese cubes. Stir gently until the cheese melts into a glossy, stretchy sauce that clings to the chilies.
5

Taste and salt carefully — cheese brings much of the seasoning. It should look like a chili fondue.
6

Serve bubbling in the pot with a big mound of rice alongside; rice is the fire extinguisher.

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