Molletes With Deconstructed Guacamole Food
MOLLETES WITH DECONSTRUCTED GUACAMOLE
Open-faced refried bean and cheese sandwiches, topped with tomatoes, fresh avocados from Mexico, red onion and cilantro. My own twist on this Mexican comfort food!
Provided by Avocados from Mexico
Categories Trusted Brands: Recipes and Tips Avocados from Mexico
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Place the bolillo roll halves cut side up on a baking sheet and spread each with 1/2 tablespoon of butter or margarine. Bake in preheated oven for 5 minutes.
- Place refried beans in a microwave-safe bowl and microwave on high for 1 to 2 minutes until warm.
- Divide the refried beans among the toasted rolls and spread evenly to the edges. Sprinkle each roll with 2 tablespoons of shredded mozzarella. Return rolls to oven and bake until cheese is melted, 7 or 8 minutes.
- Remove from oven and top each roll with the sliced tomatoes, avocados, red onion and chopped cilantro. Sprinkle each roll with a pinch of cumin and a pinch of salt. Drizzle each roll with 1/4 teaspoon of olive oil.
- Serve warm with fresh sliced lime.
Nutrition Facts : Calories 814.6 calories, Carbohydrate 96.8 g, Cholesterol 61.3 mg, Fat 36.9 g, Fiber 17.6 g, Protein 27.8 g, SaturatedFat 13.8 g, Sodium 999.6 mg, Sugar 4.6 g
DECONSTRUCTED GUACAMOLE SALAD
I absolutely love the flavors in guacamole, so I thought I'd try to find a way to use all the flavors in a different way. This recipe served two, but it would be easy to adapt to a larger crowd. I topped mine with sliced grilled chicken, but I think I'm going to try grilled shrimp next time.
Provided by Hippie2MARS
Categories Greens
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place 1 cup of the spring mix in the bottom of two serving bowls.
- Cut red onion into rings and arrange a layer of on each bed of greens.
- Separate avocado from skin and remove pit.
- Cut into slices and arrange on salads.
- Sprinkle salads with sea salt and the juice of the lime.
- Chop fresh cilantro and distribute evenly over the two salads.
- Thinly slice green onion and add to salads.
- Arrange the tomatoes on the salads.
- Dress liberally with the vinaigrette.
- Top with slices of steak or chicken (or grilled shrimp or salmon), if desired.
Nutrition Facts : Calories 196.3, Fat 15, SaturatedFat 2.2, Sodium 305.1, Carbohydrate 17.8, Fiber 9.2, Sugar 4.4, Protein 3.4
DECONSTRUCTED GUACAMOLE
For a quick, colorful side dish, this can be thrown together in minutes. Serve in bowls with the steak.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 3
Steps:
- Slice the avocado and limes. Chop the cilantro. Mix together.
- Serve in bowls to go with the steak.
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