- 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)
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!
Ingredients
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.
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)