Chilli Cheese on Toast
Chilli cheese on toast is a quick, easy and lovely option for breakfast, brunch, lunch or a late-night snack. Adapt the recipe to make a chilli cheese toastie or serve it with a fried egg for the ultimate indulgence.
Servings: 1
Calories: 318kcal
Ingredients
- 1 Slice bread thick
- 2 teaspoons Hot chilli chutney Such as The Carved Angel
- 45 g Cheddar cheese mature
- ½ Chille red or green
- 1 Spring onion
- 1 Egg
Instructions
- Preheat the oven to 200C/ 400F
- Lightly toast the bread until it just feels dry but has yet to begin to turn golden.
- Spread the hot chilli chutney over the bread and place it on a baking sheet.
- Finely grate the cheese and put into a bowl.
- Deseed the chilli and dice finely. Strip the outer layer from the spring onion, slice and chop finely and add to the cheese.Use a fork to mash the ingredients slightly.
- Spread the cheese mixture over the bread and bake until golden and bubbling (7-10 minutes).
- Optional: when the toast is almost cooked, fry the egg in oil to your liking.
- Serve the toast immediately, topped with the egg (optional) and a little extra spring onion, chilli and a pot of hot chilli chutney for anybody who wants to increase the fiery heat of their chilli cheese on toast.
Notes
How to Cook Chilli Cheese Toast in an Air Fryer
- Cook the bread in a single layer in a preheated air fryer for 2-3 minutes until it just feels dry but has yet to begin to turn golden.
- Spread the hot chilli chutney over each slice.
- Finely grate the cheese and put it into a bowl.
- Deseed the chilli and dice it finely. Strip the outer layer from the spring onion, slice and chop finely and add to the cheese.
- Use a fork to mash the ingredients slightly,
- Spread the cheese mixture over the bread and lay the slices back in the air fryer.
- Cook for 7-8 minutes until golden and the cheese has melted.
- Optional: when the toast is almost cooked, fry the egg in oil.
- Serve the toast immediately, topped with the egg (optional) and a little extra spring onion, chilli and a pot of hot chilli chutney for anybody who wants to increase the fiery heat of their chilli cheese toast.
- Finely grate the cheese and put it into a bowl.
- Deseed the chilli and dice it finely. Strip the outer layer from the spring onion, slice and chop finely and add to the cheese.
- Use a fork to mash the ingredients slightly,
- Take 2 slices of bread and spread butter over one side of each slice then spread the hot chilli chutney over the opposite side of each slice.
- Spread the cheese mixture onto the chutney on one slice of bread then top with the other slice of bread with the chutney side on top of the cheese (the buttered sides of the bread should be on the outside of the sandwich).
- Lay the sandwich into a frying pan and cook over moderate heat for 5-6 minutes until the bread looks golden.
- Carefully flip the sandwich over and cook the other side for another 5-6 minutes until golden.
- Slice the chilli cheese toastie in half and serve immediately.
- This is a great recipe for using up bread that is past its best.
- If your slices of bread are either very small or very large, then this will affect how much of the chutney and cheese mixture you will need. Adjust accordingly.
- If your bread is browning around the edges but the cheese is still not fully melted then protect the edge of the bread using kitchen foil (or finish melting the cheese using a kitchen blowtorch).
- Use room-temperature cheese to ensure that it melts before the edges of the bread burns.
Nutrition
Calories: 318kcal | Carbohydrates: 15g | Protein: 19g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 209mg | Sodium: 478mg | Potassium: 158mg | Fiber: 1g | Sugar: 2g | Vitamin A: 808IU | Vitamin C: 2mg | Calcium: 404mg | Iron: 2mg
