Ema Datshi

Ingredients

• ½ pound green chiles (poblanos or anaheim)
• 1 medium sweet onion
• ¾ cup water
• ½ pound feta or another mild cheese
• 2 teaspoons vegetable oil
• 2 tomatoes
• 4 garlic cloves
• ½ teaspoon fresh cilantro
• 4 servings of rice

To prepare

1. Remove seeds and ribs from chiles. Cut chiles lengthwise into ½-inch slices.
2. Dice onion and tomatoes. Chop garlic cloves.
3. Pour water and oil in a large skillet. Add chiles and onion. Boil 10 minutes.
4. Add tomato and garlic cloves to mixture. Reduce heat and simmer for 2 minutes.
5. Grate or crumble cheese and add to mixture. Simmer on low for 2 more minutes, just long enough to blend the cheese without completely melting it.
6. Chop cilantro and add to mixture. Stir.
7. Place prepared rice on a platter. Pour the cooked chile mixture over the top.
8. Serve with plenty of water. This is spicy!