Ema Datshi
Bhutanese chile-and-cheese stew made with green chiles, sharp cheddar, and cream cheese. This vegetarian version is chile-forward, cheese-rich, and moderately spicy for lunch or dinner.
- bhutanese
- cheddar cheese
- cheese
- cheese stew
- chile stew
- comfort food
- cream cheese
- dairy
- dinner
- egg-free
- ema datshi
- garlic
- gluten-free
- green chile
- himalayan
- lunch
- main course
- nut-free
- one-pot
- onion
- quick
- rice
- rich
- soy-free
- spicy
- stovetop
- tomato
- vegetarian
- warming
- weeknight
- Cuisine
- Bhutanese
Shopping options
Check ingredients to include themPackage used · most used first
505 Southwestern Medium Flame Roasted Green Chile, undrained · 1 Jar
505 Southwestern® Medium Flame Roasted Hatch Valley Green Chile
100%
Details
Tillamook Aged Sharp Cheddar Block Cheese, grated · 8 Ounce
Tillamook® Aged Sharp Cheddar Block Cheese
Sale
100%
Details
Kroger 90 Second Jasmine Rice Pouch · 26.4 Ounce
Kroger® 90 Second Jasmine Rice Pouch
100%
Details
Tomatoes, diced · 8 Ounce
Fresh Red Tomato
82%
Details
Philadelphia Original Cream Cheese brick, cut into 1-inch pieces · 4 Ounce
Philadelphia Original Cream Cheese Brick
50%
Details
Yellow onion, thinly sliced · 6 Ounce
Kroger® Yellow Onion 3 lb Bag
13%
Details
Jarred minced garlic · 15 Gram
Spice World Minced Garlic 8 oz
Sale
7%
Details
Unsalted butter · 2 Tablespoon
Kroger® Unsalted Butter Sticks
6%
Details
Fine salt · 0.5 Teaspoon
Kroger® Salt
0%
Details
Water · 1 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- 505 Southwestern Medium Flame Roasted Green Chile-1 jar
- jasmine rice-26 3/8 ounces
- cheddar cheese-8 ounces
- tomatoes-8 oz
- yellow onion-6 oz
- Philadelphia Original Cream Cheese brick-4 oz
- water-1 cup
- unsalted butter-2 tablespoons
- fine salt-1/2 teaspoon
- garlic-15 grams
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.
Keep fingers clear of the knife blade and box grater while slicing, mincing, and grating.
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.
Stir in the garlic and tomatoes, then cook for 2 minutes until the tomatoes start to release their juices.
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.
Wash hands after handling the chile jar or any splashes, because chile heat can linger on skin.
Cover and simmer for 10 minutes, stirring once, until the stew is chile-forward and slightly thickened.
Reduce the heat to low, add the cream cheese, and stir until it is fully melted and smooth.
Add the grated cheddar in 3 handfuls, stirring after each addition over low heat until the sauce is melted but not boiling.
Keep the heat low after adding cheese; boiling can cause splattering and separation.
Simmer uncovered for 2 to 3 minutes until the Ema Datshi is thick, glossy, and spoonable.
Maintain only a gentle simmer to reduce hot splatters from the cheese-rich stew.
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.
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