Spicy Jalapeño Cheese Toast

Jalapeño cheese toast brings Tex-Mex heat to a simple open-faced melt, often linked to casual National Food Day spreads. Broiled until pepper jack and cheddar bubble over paprika-kissed cream cheese and fresh jalapeños on buttery toast.

Serves 4 · 15 min prep · 4 min cook

Estimate for one serving

• 455 cal
• 19g protein
• 30g carbs
• 29g fat
• 3g fiber

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Ingredients

• 8 slices sturdy white or Texas toast bread
• 3 tbsp softened unsalted butter
• 1 1/2 cups shredded pepper jack cheese
• 1/2 cup shredded sharp cheddar cheese
• 2 medium, thinly sliced fresh jalapeños
• 1/4 cup drained pickled jalapeño slices
• 2 oz softened cream cheese
• 1/2 tsp smoked paprika
• 1/4 tsp kosher salt
• 2 tbsp chopped fresh cilantro

Instructions

1. 1Preheat the broiler to high and position the rack 5 to 6 inches from the element. Line a baking sheet with parchment or foil.
2. 2Spread a thin layer of softened butter on one side of each bread slice, then place them butter-side down on the sheet so the bottoms crisp while the tops melt.
3. 3In a bowl, mix the softened cream cheese with smoked paprika and salt until smooth and spreadable.
4. 4Smear a light coat of the seasoned cream cheese over the top of each bread slice; this helps the shredded cheese cling and adds creamy heat.
5. 5Toss the pepper jack and cheddar together, then mound the blend evenly over the cream-cheese layer on every slice.
6. 6Arrange a mix of fresh jalapeño rounds and pickled jalapeño slices across the cheese so every bite carries bright spice and tang.
7. 7Broil for 2 to 4 minutes until the cheese is fully melted, bubbling, and beginning to brown in places while the jalapeños soften slightly.
8. 8Keep a close eye; the high heat can take the cheese from perfect to scorched in under a minute.
9. 9Remove from the oven and immediately scatter chopped cilantro over the hot, spicy cheese surface.
10. 10Plate two slices per serving and serve at once so the bread stays crisp under the molten, chile-studded cheese.