Updated with new pictures!
I don’t think I’ve met anyone who hasn’t had a chilli cheese toast at some point in their life. From being a favourite at the local bakery to making one yourself as a teen, the chilli cheese toast has always been around. And so many variations of it. The simplicity of it makes it so comforting. With a cup of coffee or tea, I like my chilli cheese toast with loads of cheese and the right amount of chilli. I steer clear of masala or chilli powders and add only fresh green chillies, finely chopped.
With this one I added pan roasted bell peppers. I kid you not, it’s the best version I have ever eaten or made. The bread slice is nice and toasted with a little burnt bits around the edges. The grated cheese melts beautifully on top of the roasted bell pepper and the green chilli adds a much needed kick. I deseeded half the chilli because I didn’t want it to be too hot. The bell pepper adds an element of sweetness to the toast and the chilli fights it with some heat. All this with the cheese makes it one heck of a breakfast dish.
I team it with some not so authentic Vietnamese style iced coffee. Not so authentic because I used south Indian filter coffee decoction.
Bread slices – 2 large ones or 4 small ones
Butter – 1 tsp + just enough to spread on the bread
Bell pepper (capsicum) – 1 whole diced (use any colour)
Cheese – to grate on toast (I used chilled cheese cubes, one for each toast)
Green chilli – 1 finely chopped (deseed if you don’t want it too hot)
Preheat oven at 200 degrees C for 10 mins.
Heat butter in a nonstick pan and toss the diced bell pepper in it.
Saute for 4-5 mins or till you see some char on them. Don’t forget to season with salt. Keep aside.
Butter bread slices, top them with the bell pepper, chopped chilli and cheese (generous amounts) and pop them on a butter greased baking tray and into the oven for 4-5 mins or till the sides are nice and toasty with the cheese melted on top.
Note: If you don’t have an oven, heat a tsp of butter in a nonstick pan and place the bread slices with the toppings. Lower the heat and cover with a lid. Let it cook for 4 mins or so. Check every now and then so the bottom doesn’t burn.