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Josephinas, also known as Chile Cheese toast, are slices of bread topped with a buttery, cheesy green chile mixture. The slices are broiled until the bread is toasty and crisp and the cheese is melted and golden brown.
Josephinas are a fun party appetizer that will be a crowd favorite! If your guests haven’t had it before, they’ll be begging for the recipe! Be sure to try my Spinach Artichoke Dip next!Pin this recipe for later!
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Why I Love This Recipe
Josephinas aren’t a super common appetizer, which is why I love them so! They are cheese and creamy in the middle and crispy all around the edges. I love making this appetizer for any occasion because it’s truly simple and so delicious.
The crispy crust with the creamy cheese, slightly spicy, spread is undeniably delicious and someone is always asking for the recipe!
How To Make Josephinas
See recipe card below for ingredient quantities and full instructions.
Butter Mixture – Combine softened butter, mayo, garlic and salt with a hand mixer. Fold in cheese and green chiles, the chill the mixture in the fridge.
The Bread – Slice the baguette using a serrated knife into 1/2-inch slices. Arrange on a baking sheet. Spread the butter mixture from edge to edge all over the bread.
Prepare the Oven – Turn on the broiler and place the top rack about 4 inches from the heat source.
Broil – Place the pan in the oven and broil until the tops are browned and bubbly. Be sure to watch closely so they don’t burn.
Serve – Serve immediately and enjoy!
You can assemble the Josephinas and store in the fridge for up to 1 day before broiling. Or you can just prepare the butter mixture the day before and store in the fridge (this is my preferred method so the bread doesn’t dry out).
It is said that the original recipe for Josephinas was published in a newspaper in a small Kansas town years ago and has been a Midwestern favorite ever since.
When using canned green chiles for this cheesy toast recipe, it’s best to drain them to get rid of the excess liquid. For other recipes, like this Instant Pot Chili then you’ll leave the can undrained.
These toasts are best enjoyed right after making! If you do have leftovers, they can be stored in the fridge for up to 3 days. I recommend reheating in the oven until warmed.
- Room Temperature – Before mixing up the butter mixture, make sure you soften the butter at room temperature so it mixes easily with the other ingredients.
- Broil Carefully – Whenever you’re using the broiler it’s important to not take your eyes off of it! Foods can go from perfectly done to burnt in seconds.
- Rotate Sheet Pan – It’s important to rotate your sheet pan halfway through broiling so the bread slices get evenly toasted.
- Cut Even Slices – When slicing the bread, cut each piece evenly so they will all cook at the same rate.
More Small Bites To Try
- 1 cup unsalted butter softened
- 1/2 cup mayonnaise
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- 8 ounces block of Monterey Jack cheese freshly grated
- 8 ounces canned green chiles drained
- 1 loaf of French baguette
- In a medium bowl, combine the butter, mayonnaise, garlic and salt together with a hand mixer. Fold in the cheese and the green chiles. Cover and refrigerate for 1-2 hours.
- Slice the baguette into ½-inch thick slices and arrange on a foil lined baking sheet.
- Turn on the broiler in your oven and place the top rack about 4-inches from the heat source. Place a heaping scoop of the butter mixture onto each slice of bread, spreading all the way to the edges.
- Broil for 4-6 minutes, rotating the pan 180-degrees about halfway through, until the tops are nicely browned and bubbly. Watch closely to ensure the toasts don’t burn.
- Serve immediately.