Chili Cheese Toast with Corn, Mushroom and Avocado!

Ingredients-

• 1 teaspoon olive oil + ½ teaspoon butter
• 1 medium red onion, diced
• 1 small clove of garlic, minced
• ½ small jalapeno, very finely minced
• 18 small button mushrooms, cleaned, dried and sliced
• ½ cup corn kernels. I used frozen, defrosted, corn.
• ½ plum tomato, diced
• Salt to taste
• 6~7 turns of fresh ground black pepper
• ½ medium avocado, peeled and diced 

• 4 English muffins, split in half horizontally 

• 4 ounces Brie cheese, sliced or cream cheese. I used Brie. 

• 1 cup grated mozzarella cheese or cheese of your choice 

To make the Chili Cheese Toast with Corn, Mushroom and Avocado!

1. Heat the oil and butter in a pan over medium heat. Stir fry the onion and garlic until soft, about a minute or so.
2. Add the jalapeno, stir for about 30 seconds and add the sliced mushrooms, corn and tomatoes.
3. Add the salt and pepper and stir fry the mix for about a minute.
4. Remove from heat and add the diced avocado. Set aside.
5. Preheat the oven to 450 degrees Fahrenheit. I used my toaster oven for this recipe.
6. Spread the English muffin halves with the Brie cheese and arrange them on a baking tray. Top with the mozzarella cheese and the vegetable mixture.
7. Bake in the preheated oven for about 6 to 7 minutes or until the English muffin is golden and crunchy and the cheese is melty.
8. Enjoy with a cup of tea or with soup!