Air Fryer Chili Cheese Toast

A simple, prep-ahead spread makes this golden, crunchy, cheesy toast a big win any time of day. Perfectly satisfying on its own or to bolster a light meal of soup or salad.

Crunchy, gooey, buttery, salty, and a little spicy. This remarkably easy recipe quickly toasts to golden-brown perfection and is versatile enough to enjoy any time of day.

So much more than the sum of its simple parts, I adapted the following chili cheese toast from a recipe Urvashi Pitre grew up eating as a snack. She mentioned that while the choice may seem unusual to the typical American, the savory, mildly spicy toast was a very typical snack for an Indian child.

Urvashi allows that you could doctor the toast up with “fancy-schmancy” cheese, more spices, or different types of bread, but she tends to keep it simple.

For my part, I’ve made minor changes to the butter-to-cheese ratio, and though I don’t get fancy with the cheese, I’ve offered the options my family has enjoyed. We’ve also mixed up the peppers, mostly based on availability. 

The key to this simple recipe is softening the butter and using just enough to bind the cheese. When cooking in an air fryer, loose cheese shreds will take flight and end up on the floor or your fryer instead of your toast. The goal is a cohesive cheese spread, essentially a thick paste; if the butter isn’t very soft or you skimp on it, this will be more difficult to accomplish.

Though the recipe is written for two pieces of toast, I often scale the recipe up and store the spread in the refrigerator, where it will keep for a week or more. If I say, “Who would like a piece of chili-cheese toast?”, I can be pretty sure that one or more of my boys will eagerly say “Two pieces please!”, no matter what the time of day.

Similarly, do you sometimes need to be a short-order cook? Chili cheese toast is excellent short-order fare – much like my egg taco. Reach for it when cooking for one or if someone needs to eat early and dinner isn’t ready yet. (How many sports practices, meetings, and other activities coincide with dinner?) Or dinner is over and someone is suddenly starving again. (Parents of teenage boys are likely perking up!)

Can I make chili-cheese toast in a toaster or regular oven?

Though an air fryer crisps the bread while simultaneously melting and browning the cheese, a toaster or regular oven will also work. Simply toast until the bread is crisped to your liking and the cheese is melted and lightly golden. This will vary from one toaster to the next. A quick broil may also be helpful.

Can I make chili-cheese toast gluten-free?

I’ve had great success making this with gluten-free bread (most recently Canyon Ranch’s Heritage Style Honey White Bread). If you like your toast crunchy, I recommend toasting gluten-free bread briefly before adding the cheese mixture. Compared to wheat breads, gluten-free varieties typically hold onto moisture longer and take slightly longer to crisp. 

Fun facts…

In American English, “chili” is the most common spelling for the spicy peppers as well as the stew and hot dog topping (chili cheese dogs anyone?). In British English the preferred spelling is “chilli,” with a double L. In Spanish speaking countries and some regions of the US, “chile” is the most common variant.

There’s hardly a meal, or more broadly, a cuisine that doesn’t play well with cheese, bread, and a hint of spice. Serve the toast on its own or with anything that sounds good to you. Following is a short list to get the wheels turning…

Ways to enjoy Chili-Cheese Toast:

• For breakfast, lunch, or a snack—enjoy it as you would avocado toast
• To round out a light dinner of soup or salad
• As an alternative to garlic bread or cornbread (it’s great with pasta and Tex-Mex fare)
• With curries, lentil and bean-based dishes, and other South Asian cuisine
• As a side to chili (Have you tried Aunt Peggy’s Turkey Chili? It’s easy and so good!)
• Instead of a grilled cheese sandwich with Tomato Soup 

If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook!

Air Fryer Chili Cheese Toast

This golden, crunchy, cheesy toast can be enjoyed for breakfast, lunch, or a side to soup or salad and may just be the new avocado toast!

Print Recipe Pin Recipe Save RecipeRecipe Saved

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Cook ModePrevent your screen from going dark

Ingredients

• 2 tablespoons (10g) grated Parmesan cheese
• 2 tablespoons (14g) shredded Mexican blend, mozzarella, or cheddar cheese
• 1 tablespoon (14g) salted butter, softened to room temperature
• 10 to 15 thin slices serrano or jalapeño pepper*
• 2 slices white, sourdough, or whatever bread you enjoy for toast (GF if needed)

Instructions

1. In a small bowl, stir together the two cheeses, butter, and chili peppers. You want a cohesive spread before putting it on the bread. If you don’t, the air current in the fryer will send cheese shreds flying.
2. Spread half the cheese mixture over one side of each bread slice. Place the bread, cheese-side up, in the air fryer basket. Set the air fryer to 325°F for 5 minutes and cook until the cheese has melted and turned lightly golden. Check on the early side and add an extra minute or so as needed, until you know precise time in your air fryer. Enjoy immediately.
3. No air fryer? Though an air fryer crisps the bread while simultaneously melting and browning the cheese, a toaster or regular oven will also work. Simply toast until the bread is crisped to your liking and the cheese is melted and lightly golden. This will vary from one toaster oven to the next. A quick broil may also be helpful.

Notes

*You could mince the pepper before adding it to the cheese mixture. I like the look and the flavor pop of the thin slices. Also, if making a big batch, those who prefer less spice can easily pick them out. Similarly, you can remove the seeds and veins for flavor with little heat.

Prep-ahead tip: The cheese spread may be scaled up and stored in the refrigerator for a week or more for a meal or snack at the ready. For easier spreading, let the mixture sit at room temperature for a few minutes before using to soften.

To scale up - 4x the recipe:
• ½ cup(40g) grated Parmesan cheese
• ½ cup (56g) shredded Mexican blend, mozzarella, or a medium cheddar cheese
• 4 tablespoons (56g) salted butter, softened to room temperature
• 40 to 60 thin slices serrano or jalapeño pepper*
• 8 slices white, sourdough, or whatever bread you enjoy for toast (GF if needed)

Tried this recipe?Click here to rate and comment.