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The Hirshon Bhutanese Chili Cheese – ཨེ་མ་དར་ཚིལ་

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 8 ozs. Anaheim peppers
  • 4 ozs. red chilies, long Asian style de-seed if you want no spice
  • 1 brown onion, roughly chopped
  • 2 tomatoes, roughly chopped
  • 5 cloves garlic, roughly chopped
  • 1 cup vegetable stock
  • 2 ozs. cheese, feta crumbled
  • 1 tbsp butter, unsalted
  • 8 ozs. Gruyere, grated


  1. In a wok or large pan over a moderate heat, add the pepper, chili, onion, tomatoes, garlic and stock. Stir to combine, cover and bring to the boil.
  2. When boiling, turn down the heat to achieve a simmer. Add the feta and butter, stir and simmer for 5 minutes. Add the gruyere cheese and stir well to combine. When the cheese has fully melted, stir again to fully incorporate.
  3. Place the ema datshi into a serving bowl. Serve with red rice.


  • Calories: 358.5 kcal
  • Sugar: 7.77 g
  • Sodium: 555.95 mg
  • Fat: 24.66 g
  • Saturated Fat: 14.73 g
  • Trans Fat: 0.12 g
  • Carbohydrates: 14.69 g
  • Fiber: 3.27 g
  • Protein: 21.71 g
  • Cholesterol: 82.62 mg
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