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servings
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Ingredients
- 1/2 small onion chopped
- 2 green chiles less if you want it mild
- 1 tomato
- 1/2 tsp salt
- 2 slices cheese or shredded cheese
Ingredients
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Instructions
- Put the onions in a bowl. Cut up one tomato. Scoop out the seeds and liquid with your fingers. You don’t want all that moisture to make your toast soggy. Chop the tomatoes up small. Put that into the same bowl. I’m using 2 green chiles chopped, you can use less or more according to your taste. Add the chiles to the bowl. Add ½ tsp salt, you don’t want to add too much salt because the cheese is already salty.
- Heat up a pan and toast the bread slices on one side. Turn them over. Top with one slice cheese each. If you’re using shredded cheese spread that evenly over the bread. Use about 2 tsps of the tomato mixture for each slice. Spread it evenly. Now cook this until the other side is toasted and the cheese is melted. This takes just a few minutes. You can cover the bread for a minute to warm the tomato mixture.
- The difference between making it in the oven and making it on the stovetop is that the tomato onion mixture will be very hot and more cooked when you use an oven. The advantage of the stove top is that the chilli cheese toast will be ready much faster. The cheese is melted and it’s time to cut up our breakfast.
Recipe Notes
This is a welcome change from boring plain toast.
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