Sourdough Cheese Chilli Toast
Sourdough Cheese Chilli Open Toast is the ultimate comfort food, combining bold flavors and healthy ingredients. It’s easy to make, nutritious, and perfect for anyone craving a cheesy, spicy snack that packs a punch of flavor!

1 Serving
For 2 people
Difficulty
Easy
Taste
Spicy
Health Benefits
350 kcal
in 157g
Protein:
15g
Fats:
22g
Carbs:
28g
Cholesterol:
30mg
Sodium, Na:
550mg
Potassium, K:
300mg
This Sourdough Cheese Chilli Open Toast is the perfect combination of a crunchy, flavorful base topped with melty, cheesy goodness and a kick of heat from chili. The sourdough bread adds a tangy layer, balancing the bold flavors of the cheese and chili, making it an irresistible snack or light meal. Whether you’re looking for a quick breakfast or an afternoon snack, this toast is sure to satisfy your cravings with its spicy, cheesy perfection.
Allergy Advice
This recipe contains Dairy Products. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
2
4 Slices Sourdough Bread
100 grams Cheddar cheese
4 pieces Green chili
1 piece Onion
2 tbsp Olive oil
1 tablespoon Butter
Salt as per taste
Black pepper as per taste
Tips
Adjust the chili flakes and fresh green chilies according to your spice tolerance.
For added flavor, you can drizzle a little honey on top after baking for a sweet and spicy twist.
Make sure to use fresh, quality sourdough for the best texture and taste.
Directions
Begin by preheating your oven to 180°C (350°F). Place the sourdough bread slices on a baking sheet. Brush both sides of each slice lightly with olive oil and butter to help them crisp up nicely in the oven.
In a pan, heat a little olive oil and sauté the finely chopped onions until they soften and turn golden brown. Add the chopped green chili and cook for another minute until fragrant. Remove from heat.
Place the sourdough slices in the preheated oven for 5-7 minutes or until they become slightly crispy and golden around the edges.
Once the bread slices are ready, take them out and layer them with the sautéed onion and chili mix. Grate the cheddar cheese and generously sprinkle it over each slice of bread.
Return the slices to the oven and bake for another 5-7 minutes or until the cheese is fully melted and bubbly. Optionally, broil for an additional 1-2 minutes to achieve a crispy golden top.
Season with salt and pepper to taste. Serve the sourdough cheese chili open toast hot, and enjoy the deliciously bold flavors.
Notes
This dish can be a bit rich due to the cheese and the oil used. If you have any dairy allergies or lactose intolerance, this recipe might not be suitable for you.
People with high cholesterol should also consume this dish in moderation due to the cheese's fat content.
Additionally, those with heartburn or acid reflux may want to avoid the spicy chili components.
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