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4 Serves
100 Mins
20 g
24 g
21 g
Peel and slice the potatoes into thin, uniform strips using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Potatoes
Onion
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ItalianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
122 µg / 400 µgCalcium
527 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
120 mg / 420 mgPhosphorus
404 mg / 1,250 mgPotassium
855 mg / 4,700 mgSodium
944 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
12 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
In a large pot, combine the sliced potatoes, chopped onion, minced garlic, and sliced chili peppers with enough water to cover.
Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, adding a splash of oil to the pot.
Stir in the cheese and season with salt and pepper, cooking until the cheese has fully melted and created a creamy sauce.
Serve the Kewa Datshi hot in a serving dish.
Garlic
Chili Pepper
Water
Black Pepper
Olive Oil
Monterey Jack Cheese
Salt
Vitamin A
538 µg / 900 µgVitamin C
85 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
122 µg / 400 µgCalcium
527 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
120 mg / 420 mgPhosphorus
404 mg / 1,250 mgPotassium
855 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
12 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
4
g21
g13
g
AlgerianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g