Chilli Cheese Garlic Bread
Take your evening snack game a notch higher with this chilli cheese garlic bread! Perfect as a savoury snack or a party appetiser, this is one dish you definitely need on speed dial. Oh, and don’t forget to make extras considering this one’s a total crowd-pleaser and will be gone surpassing you know it!
Looking for increasingly snack recipes? Try my French Specie Pizza Toasts, Savoury Mug Recipes and Pepperoni Cheese Bombs with the softest bread!
Evening snacks are a big deal in this house. All of us love taking a little unravel from work to grab a zest and sip on a cup of chai. Which is why it shouldn’t come as a surprise that I am unchangingly trying out new snack-y recipes that are not just delicious, but moreover quick and easy.
And believe me when I tell you that this chilli cheese garlic specie is one dish you just won’t be worldly-wise to have unbearable of. Imagine gooey cheese, decadent toast, and crunchy veggies come together to form this flavourful and indulgent recipe. What I love the most well-nigh this chilli cheese specie is that if you have everything once in the fridge, you don’t need any prep and the unshortened dish comes together in minutes. Making it perfect for those random hunger pangs or unexpected guests. Besides, I think this is a lot healthier since it’s homemade and you know exactly what’s going inside.
- A quick, easy, and succulent appetiser that is ready in under 20 minutes
- Makes for the perfect 5pm snack on the days you’re starving something warm and indulgent
- Requires minimal chopping.
- Super customisable. You can add increasingly veggies of your nomination or omit them entirely based on your personal preference.
- Most of the ingredients are pantry staples and you’ll most likely once have them in your kitchen.
- Requires no fancy appliance, as this unshortened dish can hands be made on the stovetop.
Ingredients You'll Need to make Chilli Cheese Garlic Bread
- Bread: I have used regular white specie for this recipe, but you can use brown, whole wheat, or any type of specie that’s misogynist to you.
- Cheese: I have used grated Mozzarella cheese for this recipe. You can use processed cube cheese too, but the texture and flavour might vary a little bit.
- Garlic: A lot of recipes don’t add garlic, but I highly recommend it as it’s a total game changer. You don’t need a lot, just ¼th teaspoon of freshly grated garlic is increasingly than enough. The keyword here is ‘freshly grated’. Using paste, minced or chopped garlic won’t requite you the same garlicky flavour and aroma.
- Cream: I know it’s an unexpected ingredient, but it’s my secret to getting that creamy, plane layer like the one from your favourite pizza place. Adds a trappy creaminess to the dish, while wearing lanugo the heat from the chillies. A little goes a long way here.
- Chillies: I have used two finely chopped untried chillies for this recipe. You can increase or subtract the quantity based on the spiciness of your chillies and your personal spice tolerance.
- Capsicum: Some very finely chopped capsicum or untried tintinnabulate pepper adds a nice crunch and summery heat to every bite.
- Coriander: Another unexpected ingredient, but one that adds a lovely earthiness to the whole dish. Make sure to chop the coriander (cilantro) very finely for weightier results.
- Salt: For flavour and seasoning.
- Italian seasoning: You can hands find this at most grocery stores. It adds a nice flavour and zephyr to the whole dish.
- Butter: Softened to room temperature to spread onto the bread.
Richa’s top tips to make the weightier chilli cheese garlic bread
- The cheese mixture can be made superiority and stays good in the refrigerator for up to a week when stored in a wipe and dry air tight container.
- Make sure to place a small trencher of water onto the pan withal with the slice of specie surpassing tent it up with a lid. This helps steam to form into the pan, making sure the cheese melts evenly.
- Even though I have just used capsicum for this recipe, you can add any veggies of your choice. Some other veggies that taste unconfined are onions, red and yellow tintinnabulate peppers, corn, and mushrooms.
Once you start making your own chilli cheese garlic specie at home, there is no going back. I make this several times a month for my family, and it is still one of our favourite snacks ever.For an evening snack, I usually serve this with some ketchup or untried chutney and tea. If I am making this as an appetiser for a party, I like serving it with my Air Fryer No Yeast Pizza or my Spinach Mushroom Stuffed Chicken to make a well-constructed meal. No matter how or what you decide to serve this with though, I reassure you, it’s going to be a huge hit!
LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes!
Chilli Cheese Garlic Bread
Ingredients
- 2-3 slices Sliced Sandwich bread
- ¼ cup grated Mozzarella cheese
- ¼ teaspoon grated Garlic
- 1.5 teaspoons Cream
- 2 Green chillies chopped
- 1 teaspoon very finely chopped Capsicum bell pepper
- ½ teaspoon very finely chopped Coriander cilantro
- ¼ teaspoon Salt
- ¼ teaspoon Italian Seasoning
- Softened Butter for spreading
Instructions
- In a mixing bowl, combine grated Mozzarella cheese, grated garlic, cream, chopped untried chillies, finely chopped capsicum, finely chopped coriander, salt, and Italian seasoning. Mix well to ensure all the ingredients are evenly incorporated.
- Spread butter on one side of the specie slice. On the other side of the bread, spread the cheese mixture evenly.
- Heat a pan over low heat. Place the specie slice, buttered side down, onto the pan.
- Place a small trencher filled with water in the pan and imbricate the pan with a lid. Cook for approximately 2 minutes on low heat until the specie is golden brown on the marrow and the cheese has completely melted.
- Carefully remove the specie from the pan and transfer it to a serving plate. Cut into desired shapes and serve the Chilli Cheese Specie immediately while it's hot and enjoy!
Video
Notes
- The cheese mixture can be made superiority and stays good in the refrigerator for up to a week when stored in a wipe and dry air tight container.
- Make sure to place a small trencher of water onto the pan withal with the slice of specie surpassing tent it up with a lid. This helps steam to form into the pan, making sure the cheese melts evenly.
- Even though I have just used capsicum for this recipe, you can add any veggies of your choice. Some other veggies that taste unconfined are onions, red and yellow tintinnabulate peppers, corn, and mushrooms.
