Bhutanese (American) Tri Color Pepper and Cheese Ema Datshi

Vegetarian (not vegan) main course~ with rice, the best one yet! I was in the Buddhist Kingdom of Bhutan for a week in 1992, and we camped out in a small remote town called Paro, it was amazing and utterly magical. Everyone should visit Bhutan someday if they can. Ema Datshi is the country’s national dish as they grow many red peppers and dry them on rooftops. Most nights we had this for dinner. It transports me back there, this does call for cheese, I will explore some vegan cheese options soon and review the best ones for melting.

12 jalapeño peppers seeded and sliced lengthwise
1 each red, green yellow pepper sliced
12 dried red chilies
2T butter
2T olive oil
1t salt
1 large shallot or onion sliced
1 8oz block of Gorgonzola approx
4 oz goat cheese (not feta)
1/2 block cream cheese
sautée shallot/onion in butter
add all peppers and olive oil sautée
add 1 cup of water and salt cover and boil until peppers are soft
add cheese and melt stirring often like a fondue
serve with basmati rice 🙏🏼

Bhutanese Tri Color Pepper and Cheese Ema Datshi

12 jalapeño peppers seeded and sliced lengthwise 1 each red, green yellow pepper sliced 12 dried red chilies 2T butter 2T olive oil 1t salt 1 large shallot or onion sliced 1 8oz block of gorgonzola approx 4 oz goat cheese (not feta) 1/2 block cream cheese sautée shallot/onion in butter add all peppers and olive oil sautée add 1 cup of water and salt cover and boil until peppers are soft add cheese and melt stirring often like a fondue serve with basmati rice

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Servings 4

Equipment

• Sautee pot with lid

Ingredients

  

• 12 jalapeño peppers seeded and sliced lengthwise
• 1 each red, green, yellow pepper sliced
• 12 dried red chilies
• 2 T butter
• 2 T olive oil
• 1 t salt
• 1 large shallot or onion sliced
• 1 8oz block of gorgonzola approx
• 1 4oz goat cheese not feta
• 1/2 block block cream cheese

Instructions

 

• Sautée shallot/onion in butter

  add all peppers and olive oil sautée

  add 1 cup of water and salt cover and boil until peppers are soft

  add cheese and melt stirring often like a fondue

  serve with basmati or Bhutanese red rice.