Southwest Rarebit
Southwest Rarebit
Try this quick and easy bread recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 227 grams 3-Cheese blend (for nachos) (about 3 cups)
  • 2 teaspoons Cornstarch
  • 1 tablespoon unsalted Butter
  • 1 teaspoon Chilli powder
  • 2-3 dashes Worcestershire sauce
  • 3-4 tablespoon Milk
  • 4 thick slices Seeded Rye Bread, or other earthy bread, toasted
  1. Toss the cheese with the cornstarch in a medium saucepan and add the butter, chilli powder and Worcestershire sauce, melting over medium-low heat while stirring. Once half-melted, whisk in 3 tablespoonsp (45 mL) of milk, only adding the remaining 1 tablespoon (15 mL) if the sauce is too thick. Keep warm over low heat
  2. Preheat the oven to broil (or 400°F/200°C). Arrange the toast slices on a foil-lined baking tray and spoon the cheese sauce overtop. Bake for a few minutes (keep an eye on this) until the sauce starts to brown and bubble. Serve immediately

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