Ema Datshi (Bhutanese Chili-Cheese Stew)

Also: Ema Dashi

The national dish of Bhutan, this stew of hot peppers and cheese is extremely unique. It is usually made with a type of yak cheese indigenous to Bhutan, which can be approximated in the West by using Danish feta cheese. If you've read enough of my recipes to get to this one, I suppose I don't have to warn you about the heat. If you can't handle super spicy food, try using poblanos in place of the hot peppers. Kind of like Asian-style chili con queso, huh?

1/2 lb. hot green chilis (jalapenos, serranos, Thai chilis - your choice depending on heat tolerance)
1 medium sweet onion, diced small
3/4 cups water
1/2 lb. Danish feta cheese
2 tsp. vegetable oil
2 tomatoes, diced
4 cloves garlic, chopped
1/2 tsp. fresh cilantro leaves, chopped

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