Delicious chilli cheese toast in 30 minutes!
Chilli cheese toast is one of those wonderfully simple dishes that delivers big on flavour with minimal effort. It’s warm, comforting, and has just the right balance of creamy melted cheese, the gentle heat of chopped chillies, and a satisfying crunch from perfectly toasted bread. Whether you're making it as a quick snack, a lazy weekend breakfast, or a light lunch, it's always a crowd-pleaser—and completely addictive. The best part? It’s incredibly quick and easy to prepare. The whole process takes just 30 minutes from start to finish, with less than 20 minutes of prep time and only around 10 minutes in the oven or under the grill. You can customise it to your taste too—add garlic, herbs, or extra spice if you like. Served on its own or with a dip or hot cup of tea, chilli cheese toast is a simple pleasure that never disappoints.
Salted butter, 50g/2oz
250ml/9fl oz of milk or beer and 50g/2oz of plain flour
100g/4oz of grated mature cheddar Grated Caerphilly or another mature cheese, crumbled or more to taste, 25g/1oz of Shropshire blue or another blue cheese
3 yolks of free-range eggs and a pinch of salt
Two to three mild fresh green chillies, cut coarsely and with the seeds removed
One clove of garlic, crushed fine (optional)
One teaspoon of ground black peppercorns
One tablespoon of freshly chopped coriander
2-4 tablespoons of English mustard
6–8 thick bread chutney slices, ready to serve
Melt the butter in a medium saucepan over a gentle to medium heat, allowing it to fully melt without browning. Once melted, sprinkle in the flour and immediately begin stirring with a wooden spatula or spoon to combine the two into a smooth paste—this is your roux, the base of the sauce. Continue stirring constantly for about two minutes to cook out the raw flour taste, taking care that the mixture doesn’t catch or darken too much.
After two minutes, remove the pan from the heat. Gradually pour in the beer or milk, whisking continuously as you go to ensure a smooth consistency. Whisk briskly for a few seconds until the liquid is fully incorporated and no lumps of roux remain. Return the pan to a medium heat and cook, stirring frequently, as the mixture begins to thicken into a smooth, glossy sauce. Once thickened, reduce the heat slightly and let the sauce simmer gently for another 3–4 minutes, stirring occasionally to prevent sticking, until it reaches a creamy, velvety texture.
Take the pan off the heat and add in the grated cheeses, egg yolks, a pinch of salt, finely chopped chilli, crushed garlic, a good crack of black pepper, chopped coriander, and a spoonful of mustard. Return the pan to a low heat and cook gently, stirring continuously, until all the cheese has melted and the mixture becomes smooth, rich, and thick. You’ll notice it starting to bubble gently around the edges—this is a sign it’s ready. The mixture should be quite thick at this stage, which is exactly what you want for spreading later. Give it a taste and adjust the seasoning as needed, adding a little more salt, pepper, or chilli to suit your preference.
Preheat your grill to its highest setting. While it’s heating, toast the slices of bread—either under the grill on both sides until golden or in a toaster for convenience. Once toasted, lay the slices on a baking tray if they aren’t already under the grill. Spoon a generous amount of the rarebit mixture over each slice, spreading it right to the edges for full coverage. Place the tray under the hot grill and cook for a few minutes, watching closely, until the topping is bubbling, golden, and starting to brown in spots. The edges may crisp up slightly while the centre stays gooey and rich. Serve the chilli cheese rarebit hot, ideally with a spoonful of tangy chutney on the side for contrast—it’s comforting, bold, and packed with flavour.