Chef notes
This is a super craveable, savory snack that I often used to request for breakfast as a kid. Who doesn't love cheese toast? This version is just sort of energizing with jolts of brightness and flavor from the chile and peppers — a perfect pick-me-up any time of the day. If you have a lower tolerance for heat, de-seed the chile or use a milder variety. We grew up eating very hot chiles with this, but then again, my father tells me that I ate anything that wouldn't eat me back. Adjust to your family's preferences.
Ingredients
- 6 ounces cheddar or preferred melty cheese, grated
- 1 ounce butter, plus a little more for spreading
- 1 green chile, finely minced
- freshly ground black pepper
- diced red bell pepper (optional)
- 4 slices of your favorite bread
Preparation
1.Mix cheese, butter, green chile, black pepper and red bell pepper, if using, into a paste.
2.Butter both sides of the bread. Lightly toast one side on the griddle. Remove toast from griddle and let it cool to crunch up a bit, then return to griddle fresh-butter-side down.
3.Top the toasted side with cheese paste until the bottom of the bread is toasty and the cheese is melty.
4.Let it cool a little bit, then cut it diagonally and serve as toast triangles.
