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.
2 tablespoons grated Parmesan cheese
2 tablespoons grated mozzarella cheese
2 teaspoons salted butter, at room temperature
10 to 15 thin slices serrano chile or jalapeño
2 slices sourdough bread
1/2 teaspoon black pepper (optional)
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.)
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.