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Prep time
5 minutes
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Cook time
5 minutes
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Serves
1
Author Notes
I grew up eating this for a snack. I know you’re wondering what kind of kid eats chiles on toast with some cheese for a snack. An Indian kid, that’s who. You can totally doctor this up with fancy-schmancy cheese, more spices, or different types of bread, but when I’m craving a taste of home at breakfast, this is what I make.
Excerpted from EVERY DAY EASY AIR FRYER © 2018 by Urvashi Pitre. Photography © 2018 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Urvashi Pitre
Ingredients
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2 tablespoons
grated Parmesan cheese
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2 tablespoons
grated mozzarella cheese
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2 teaspoons
salted butter, at room temperature
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10 to 15
thin slices serrano chile or jalapeño
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2
slices sourdough bread
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1/2 teaspoon
black pepper (optional)
Directions
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In a small bowl, stir together the Parmesan, mozzarella, butter, and chiles. (You want to make a bit of a paste with all this before you spread it on the bread, because if you don’t, you’ll have air-borne shreds of cheese flying around the air fryer.)
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Spread half the mixture onto one side of each slice of bread. Sprinkle with the pepper, if using. Place the slices cheese-side up in the air-fryer basket. Set the air fryer to 325°F for 5 minutes, or until the cheese has melted and started to brown slightly. Serve immediately.
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