When it comes to rainy day comfort food, nothing quite beats melted, stretchy cheese nestled snugly between crispy toasted bread. Making it in a jaffle iron means more room for the fillings.
I’m obliged to acknowledge the creator of this recipe, Mr. Foodflukes himself. Every once in a while, he creates something of pure genius, and then proceeds to tell me that his creation is pure genius. I had to agree (reluctantly) on this one.
Before moving on to the recipe, can we take a minute to appreciate this old school jaffle iron? I claimed it from my mum, and it traveled in my suitcase from South Africa to Australia. It’s not lightweight, and I was prepared to leave some clothes behind so this could come with me. Fortunately all of my things made it across.
Cream cheese, Jalapeno and Caramelised Onion Jaffles
Serves 4 as a snack, or 2 hungry adults
For the caramelised onions (make in advance so they can cool)
- 1 onion, finely sliced with a mandolin slicer
- 1 tbsp butter
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- Melt the butter over low heat in a pan. Once it starts to bubble, add in the onions. Cook over low heat, for about 5 minutes or until lightly golden, stirring regularly to ensure the bottom doesn’t burn.
- When the onions are ready, add in the brown sugar, stir to coat, and cook for a further minute or two. Add in the balsamic vinegar, and cook for an additional minute. Set aside to cool.
For the jaffles:
- 8 slices bread of your choice (I used light rye)
- 125 g cream cheese
- Roughly 1.5 cups of grated cheddar or mozzarella
- 1 jalapeno pepper, sliced
- non-stick spray
- Spread a layer of cream cheese on each slice of bread. Layer half the slices with the jalapenos, grated cheddar or mozzarella and caramelised onions. Top with the remaining slices of bread.
- Cook in a jaffle iron, or in a hot pan, over low to medium heat, till the bread is toasted and the cheese is hot and melted.
- Serve with fries if desired (pictured here with sweet potato fries).