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Stunning plated serving of Welsh Rarebit with Roasted Red Pepper Chutney, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Welsh Rarebit with Roasted Red Pepper Chutney

This Welsh Rarebit elevates a classic comfort with a vibrant roasted red pepper chutney, offering a delightful interplay of sharp cheddar, smoky peppers, and crisp toast. It’s a sophisticated twist that promises warmth with every bite.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

Chutney Fresh Produce
  • 4 large red bell peppers
  • 2 orange Anaheim peppers (or 4 medium jalapeño peppers)
  • 1 tablespoon olive oil
  • 1 large red onion, thinly sliced, about 1 cup
Chutney Sweeteners & Seasonings
  • ½ cup brown sugar
  • 1 cinnamon stick
  • 3 fresh bay leaves
  • 1 tablespoon Dijon-style mustard
  • ¼ teaspoon paprika
  • 1 cup homemade or prepared low-sodium chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
The Welsh Rarebit
  • 2 ounces sharp white cheddar cheese, grated, about ½ cup
  • ½ cup sour cream
  • ¼ cup homemade or prepared mayonnaise
  • 4 thick slices artisanal bread, toasted

Method
 

Roast the Peppers
  1. Heat an outdoor grill or grill pan on high heat.
  2. Place the whole peppers onto the grill.
  3. Char the skin on all sides until black and blistered, about 20 minutes.
  4. Transfer the peppers to a bowl, cover and set aside for 15 minutes.
  5. Pull off the charred skin and remove the stems.
  6. Use a knife to scrape away the seeds.
  7. Chop the peppers. If you are sensitive to hot peppers, wear gloves for this task. Remember to wash your hands carefully after working with hot peppers.
Simmer the Chutney
  1. Heat the olive oil in a skillet over medium heat.
  2. Add the onion and cook until softened, about 15 minutes.
  3. Add the chopped peppers, brown sugar, cinnamon stick, bay leaves, mustard, paprika and chicken stock.
  4. Simmer until the chutney becomes thick and syrupy, about 30 minutes.
  5. Remove the cinnamon stick and bay leaves and season with salt and pepper.
Assemble the Welsh Rarebit
  1. Preheat the oven on the broil setting.
  2. Stir the cheese, sour cream and mayonnaise together in a bowl.
  3. Lay out the bread slices on a baking sheet coated with vegetable oil spray.
  4. Spread a layer of chutney onto each slice.
  5. Spread a heaping spoonful of cheese topping over the chutney.
  6. Broil until the topping is browned and bubbling, about 4 to 6 minutes.