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.

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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.

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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.

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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
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. Serve with fries if desired (pictured here with sweet potato fries).