Cheese on toast gets a fiery upgrade with the addition of Thai green chillies, according to New York Times food writer Zainab Shah. Her recipe, which uses the chillies alongside the usual ingredients, has earned a five-star rating from 294 users and attracted 45 comments.
A South Asian Twist on a Classic
Shah draws on South Asian influences to transform the humble snack. She notes that chile cheese toast is a comforting snack made for kids and adults across South Asia, and is endlessly riffable. From simply sliced white bread and cheddar, popular with the kids, to something fancier using brioche or sourdough, variations are abundant.
The adaptation requires no additional effort: simply chop the chillies and scatter them over the cheese, allowing the flavour to infuse as it melts under the grill.
Recipe and Method
The recipe serves two to four and uses four slices of toasted brioche, sourdough, white or other bread, 1.5 cups of grated mozzarella, 1.5 cups of grated sharp cheddar, two teaspoons of freshly grated garlic, four to six Thai green chillies, and salt.
To make it, position the oven rack as close to the grill as possible and turn the grill to its highest setting. Arrange the toast on a baking tray and scatter the cheeses over the bread, ensuring each slice has roughly equal amounts of mozzarella and cheddar. Top with garlic and green chillies, season with salt, and grill until the cheese is melted, bubbling, and starting to brown in patches, about one to two minutes.
Reader Reactions
Shah suggests serving the toast at tea time as a snack, packing it in a lunchbox, or enjoying it as a meal on a busy afternoon. Commenters have shared their own variations, with one suggesting English chutney, another recommending mayo instead of butter, and others recalling fond memories of the dish.
