Ema Datshi

Cuisine

Bhutanese

Servings

4

Total time

40 min

Prep

15 min

Cook

25 min

Difficulty

medium

Ingredients

• 1 Jar 505 Southwestern Medium Flame Roasted Green Chile, undrained - 1 (16 oz jar), Use the entire jar with its liquid.
• 8 Ounce Tillamook Aged Sharp Cheddar Block Cheese, grated - 8 ounces, Tillamook states that this cheese uses vegetarian fermentation-produced rennet; source reviewed 2026-07-20: https://www.tillamook.com/faq/cheese
• 4 Ounce Philadelphia Original Cream Cheese brick, cut into 1-inch pieces - 4 (oz), Cut into 1-inch pieces.
• 6 Ounce Yellow onion, thinly sliced - 6 (oz), thinly sliced
• 8 Ounce Tomatoes, diced - 8 (oz), diced
• 15 Gram Jarred minced garlic - 15 grams (1 tablespoon), Canonical weight uses the selected Spice World product label basis of 5 grams per teaspoon
• 2 Tablespoon Unsalted butter - 2 (tbsp)
• 1 Cup Water - 1 (cup)
• 0.5 Teaspoon Fine salt - 1/2 (tsp)
• 26.4 Ounce Kroger 90 Second Jasmine Rice Pouch - 26.4 ounces (3 8.8-ounce pouches), Heat all three ready-rice pouches according to package directions for serving

Instructions

1. Prepare the ingredients

   1. *Slice the onion*, *dice the tomatoes*, measure the *jarred minced garlic*, *grate the Tillamook cheddar*, and *cut the Philadelphia cream cheese* before heating the pan.

2. Soften the onion

   2. Melt the butter in the Dutch oven over *medium heat*, add the onion and salt, and cook for *5 minutes* until the onion is *soft and glossy*.

3. Cook the aromatics and tomatoes

   3. Stir in the garlic and tomatoes, then cook for *2 minutes* until the tomatoes start to *release their juices*.

4. Add chile and water

   4. Add the *entire 16 oz jar of 505 Southwestern Medium Flame Roasted Green Chile* with its liquid and the water; bring to a *gentle simmer*.

5. Simmer the stew

   5. Cover and simmer for *10 minutes*, stirring once, until the stew is *chile-forward and slightly thickened*.

6. Melt in the cream cheese

   6. Reduce the heat to *low*, add the cream cheese, and stir until it is *fully melted and smooth*.

7. Add the cheddar

   7. Add the grated cheddar in 3 handfuls, stirring after each addition over *low heat* until the sauce is *melted but not boiling*.

8. Finish the stew

   8. Simmer uncovered for *2 to 3 minutes* until the Ema Datshi is *thick, glossy, and spoonable*.

9. Serve

   9. Heat all 3 *jasmine rice pouches* according to package directions. Divide the rice among 4 bowls and spoon the hot stew over it while the stew is *creamy and gently bubbling*.