Chile Cheese Triangle Toasts Recipes

BOMBAY MASALA CHILE CHEESE TOASTIES

Bombay Masala Chile Cheese Toasties image

Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.

Provided by Tara O'Brady

Categories Lunch Sandwich Apple Lime Lime Juice Ginger Garlic Cilantro Mint Chile Pepper Curry Cumin Coriander Potato Onion Bell Pepper Tomato Cheese Monterey Jack Butter Peanut Free Tree Nut Free Soy Free Vegetarian

Yield Makes 4

Number Of Ingredients 29

Ingredients

Hari chutney:
1 Granny Smith apple, cored, cut into large pieces
Juice of 1 lime
1 (1") piece ginger, peeled
2 garlic cloves, peeled
1 cup cilantro leaves with tender stems
¼ cup mint leaves
⅛ tsp. (or more) sugar
Kosher salt
1-2 green Indian, Thai, or serrano chiles
Filling and assembly:
1 Tbsp. vegetable oil or ghee
1 tsp. black mustard seeds
4 fresh curry leaves
1 tsp. cumin seeds
¼ tsp. ground coriander
¼ tsp. ground turmeric
A pinch of asafetida (optional)
1-2 green Indian, Thai, or serrano chiles, thinly sliced
1 large cooked russet potato, peeled
¼ tsp. kosher salt
½ cup chopped cilantro
1 tsp. chaat or sandwich masala (such as Spicewalla Chaat Masala or MDH Chunky Chat Masala)
8 (½"-thick) slices Pullman or other soft sandwich bread
1 small red onion, finely chopped
½ cup finely chopped green bell pepper or seeded plum tomatoes
8 oz. Monterey Jack or Emmenthal cheese, sliced, or 8 slices white American cheese
Room-temperature ghee or unsalted butter (for sandwiches)
Ketchup (for serving)

Steps:

Hari chutney:
Purée apple, lime juice, ginger, garlic, cilantro, mint, sugar, a pinch of salt, and 1-2 chiles, depending on how spicy your chiles are and your heat preference, in a blender, scraping down sides and adding water by the tablespoonful, until a smooth paste forms. Taste and season with more salt or sugar if needed. (You should have about 1 cup, which is more than you'll need for the sandwiches. Color will fade as it sits.)
Do ahead: Chutney can be made 3 days ahead. Transfer to an airtight container; cover and chill.
Filling and assembly:
Heat oil in a medium cast-iron or nonstick skillet over medium. Add mustard seeds and cook until popping, about 30 seconds. Add curry leaves and cumin seeds. Cook, stirring with a wooden spoon, until slightly darkened in color, about 1 minute. Stir in coriander, turmeric, asafetida (if using), and 1-2 chiles. Crumble potato into pan in large pieces and add salt. Cook, coarsely mashing and tossing potatoes to coat, until warmed through, about 2 minutes. Fold in cilantro and chaat masala. Transfer filling to a bowl. Wipe out pan and reserve.
Arrange 4 slices of bread on a cutting board. Spread some chutney over each slice. Divide filling among slices and top with red onion, green pepper, then cheese. Spread 1 side of remaining 4 bread slices with more chutney and close up sandwiches. Spread ghee over outside of top slices of bread.
Heat reserved pan over medium. Working in batches if needed, melt a small knob of ghee in pan, then arrange sandwiches, buttered side up, in pan. Cook until golden brown underneath, about 4 minutes. Turn over and cook, pressing down occasionally with the back of a spatula or the bottom of a saucepan, until cheese is melted and other side is golden brown, about 4 minutes.
Serve toasties with extra chutney and ketchup alongside.
Chef's note: Sandwiches can be made in a panini or sandwich press as well, or ideally a toastie maker.

CHILI CHEESE TOAST

Chili Cheese Toast image

"A friend brought these savory snacks to lunch one day, and they've been a staple in our house ever since," says Alberta Frey of Shingletown, California. "The cheese-topped toast is great with a bowl of soup or chili, or served along side a salad.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 3-6 servings.

Number Of Ingredients 4

Ingredients

1 can (4 ounces) chopped green chilies
2 tablespoons mayonnaise
6 slices French bread, toasted
6 slices Monterey Jack or pepper Jack cheese

Steps:

In a bowl, combine the chilies and mayonnaise. Spread over each slice of bread. Top each with a cheese slice. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted.

Nutrition Facts :

GRILLED CHILE-CHEESE TOASTS

Grilled Chile-Cheese Toasts image

Make and share this Grilled Chile-Cheese Toasts recipe from Food.com.

Provided by MarraMamba

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb whole milk mozzarella, shredded
1/2 cup finely chopped onion
1 medium tomatoes, finely chopped and drained on paper towels
2 jalapenos, seeded and finely chopped
1/2 cup chopped fresh cilantro
1/2 cup mayonnaise
1/2 teaspoon cayenne pepper
salt & freshly ground black pepper
12 slices hearty whole wheat bread (1/2-inch-thick slices)

Steps:

Preheat the broiler. In a large bowl, mash together all of the ingredients except the bread.
Arrange the bread slices on a baking sheet and toast them until lightly browned. Let cool slightly, then turn the toasts over and spread the mozzarella cheese mixture on top. Broil for 3 to 5 minutes, until melted and lightly browned. Serve hot.

Nutrition Facts : Calories 679.6, Fat 38.2, SaturatedFat 17, Cholesterol 97.4, Sodium 1321.1, Carbohydrate 47.9, Fiber 6.7, Sugar 9.7, Protein 37

CHILI CHEESE TOAST

Chili Cheese Toast image

This recipe comes from the book Indian Food Made Easy that I received from my partner in the Cookbook exchange of spring 09..it looks so easy and good and quick...also you can vary the cheese

Provided by Olivers Twist

Categories Lunch/Snacks

Time 10m

Yield 2 slices, 2 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup shredded cheddar cheese
1 teaspoon diced onion
1/2 small tomatoes, diced
1/2 teaspoon finely sliced green chili
1 teaspoon chopped cilantro
2 slices bread

Steps:

Preheat oven to 400°F Mix together all the ingredients except the bread. Pile the mixture evenly on top of the bread, and bake in the oven for a couple of minutes until crisp and browning on the sides. Serve hot.