- Green chutney: I made it a few days ago to serve with dosai. No more dosai batter left. I decided to make chili cheese toast with it. Green chutney was made with green chilies, new Mexican long green peppers, scallion, cilantro, mint, ginger, garlic etc.
- Chutney was stored in refrigerator. Keep the butter at room temperature. I used mozzerella cheese In a small bowl, mix the chutney with cheese, and butter.
- You may remove the edges from the bread slices. I do not do it usually. Bread slices here are larger than Indian bread slices. I use cast iron skillet for toasting. It is healthier to use cast iron skillet for cooking; in addition it retains heat.
- Place the skillet over medium heat, Grease with a bread stick. Toast one side of the slice. Remove from the skillet, spread cheese chutney mix on the toasted side.
- Place the untoasted side on the greased skillet over medium heat, cover the skillet with a lid. Cook about 2-3 minutes ; let the cheese melt. Remove from the skillet. Place on a plate, cut diagonally. Sprinkle kashmiri chili powder on the top.
- Serve hot with chili Place the untoasted side on the greased skillet over medium heat, cover the skillet with a lid. Cook about 2-3 minutes ; let cheese melt. Remove from the skillet. Place on a plate, cut diagonally. Serve hot with chili sauce or ketchup
A breakfast recipe easy and quick
Chilli Cheese Toast
#myrecipe
By Shraddha Shah
May, 18th
585
Servings
2 persons
Cook Time
30 minutes
Ingredients
4
- 6
Ingredients
- 4 bread slices. Leftover
- 1 cup green chutney. Leftover
- 2 tbsp butter
- 1 c grated cheese, your choice
- as per taste Salt
- 1 tbsp Kasmiri chili powder
Instructions
Notes/Tips
Serve hot with siders
