SERVES 4

Chili Cheese Toast

2 tablespoons cream cheese or whipped cream cheese, at room temperature
4 slices white sandwich bread
1/2 cup shredded cheese (mozzarella + cheddar is ideal)
2 tablespoons finely chopped red onion
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped green bell pepper
6 to 8 pickled jalapeños, finely chopped
2 tablespoons minced fresh cilantro
1 tablespoon Chaat Masala (page 63)
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano or Italian seasoning
Ketchup, for serving

INGREDIENT NOTE
As for the cheese, I prefer a blend of mozzarella and cheddar, but use any cheese that you like, as long as it melts well. Make sure
to shred the cheese yourself. Pre-shredded cheeses are often coated so they do not clump, but this coating can sometimes prevent it
from melting.

FREEZER NOTE
This does not freeze well.
I will never understand how avocado became the most famous of the toasts, when chili cheese toast exists. This isn’t to say that
avocado toast isn’t delicious, but the combination of cheese, green chiles, and chaat masala is unrivaled—I want to eat it for
breakfast, lunch, and dinner.
Many versions (including this one) feature tiny pieces of bell pepper folded into the melty cheese, which gives the dish a nice
texture. (You can leave these out if you hate bell peppers!) I like to slather my bread with cream cheese before adding the
other toppings because of the creaminess it brings to the toast. I also use pickled jalapeños because they’re milder, and that
pickled flavor complements everything here so well.

Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.

Spread 1/2 tablespoon cream cheese evenly across each slice of bread and place on the prepared baking sheet.

In a small bowl, combine the shredded cheese, onion, bell peppers, jalapeños, and cilantro and mix well. Stir in the chaat masala,
garlic powder, and oregano. Divide the cheese mixture evenly between the slices of bread, spreading it evenly across the cream cheese
mixture.

Bake the toasts for 7 to 9 minutes, until the cheese is melty and the bread is crispy. Cut each toast into 3 strips or 4 triangles. Serve
with ketchup for dipping.