Three Cheese Chili Toast
Three Cheese Chili Toast
Directions
- To make the Stuffing and Dipping Sauce: In a large bowl, combine mayonnaise, bell pepper, corn, onion, tomato, tomato sauce, chiles, chile flakes, salt, chaat masala, cumin, fenugreek, and chili powder, if using. Set aside half of mixture for dipping sauce.
- Add Cheddar, Mozzarella, and blue cheeses to remaining mixture and set aside.
- To make the Toast: Spread bread with butter. Top with chutney, 2 tablespoons cheese mixture, and additional blue cheese. Toast in a cheese melter or 350°F oven until bread is crisp and cheese melts.
- Halve toast and top with more crumbled blue cheese and chives. Serve with dipping sauce.
Recipe courtesy of Chef Manish Tyagi, Aurum, for the California Milk Advisory Board.
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup Red Bell Pepper, chopped
- 1/4 cup corn, kernels, sweet
- 1/4 cup onion, chopped
- 1/4 cup tomato(es), chopped
- 1/4 cup tomato, sauce
- 4 chile(s), serrano, chopped
- 1 tsp chili flakes
- 1 tsp salt
- 1/3 tsp Chaat masala
- 1/3 tsp cumin, seeds , ground, roasted
- 1/3 tsp fenugreek leaves, dried
- 1 tsp chili powder, optional
- 1/2 cup Real California cheddar cheese, sharp
- 1/2 cup Real California® Mozzarella, shredded
- 1/4 cup Real California® blue cheese, crumbled, plus more for topping
- brioche, sliced
- Real California® Butter, softened
- Coriander and chile chutney
- chives, fresh, chopped