Vegetarian Ema Datshi (Bhutan Chili Cheese Stew)

• 1/2 lb hot green chili (jalapenos, serranos, Thai chilis, your choice depending on heat tolerance or use poblanos or anaheim)
• 1 medium sweet onion, diced small
• 3/4 cup water
• 1/2 lb danish feta cheese
• 2 teaspoons vegetable oil (I like olive oil)
• 2 tomatoes, diced
• 4 garlic cloves, chopped
• 1/2 teaspoon fresh cilantro leaves, chopped

1. Remove seeds and ribs from chilis and cut chilis lengthwise into 1/2" slices.
2. Place chilis and onion in water with vegetable oil. Boil 10 minutes. Add tomato and garlic and simmer for 2 more minutes.
3. Add cheese and simmer on low for 2 more minutes - enough to blend the cheese without completely melting it. Add cilantro and stir.
4. Serve with Bhutanese red rice or brown rice.

hot green chili, sweet onion, water, feta cheese, vegetable oil, tomatoes, garlic, fresh cilantro

Taken from www.food.com/recipe/vegetarian-ema-datshi-bhutan-chili-cheese-stew-500802 (may not work)