Toasted Bean And Cheese Open Faced Sandwiches Molletes Food

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AUTHENTIC MOLLETES RECIPE



Authentic Molletes Recipe image

Molletes are a classic Mexican breakfast, although it can also work quite well for dinner, especially when you want to prepare something quickly. They're made with bolillos, refried beans, shredded cheese & salsa fresca. SO SO GOOD!

Provided by Ana Frias

Categories     Breakfast

Time 25m

Number Of Ingredients 5

2 bolillo rolls sliced in half long way (see note below for other roll options)
1 Tablespoon salted butter at room temperature
½ cup refried beans
8 ounces Oaxaca cheese (or any other melting cheese (see note below))
1 cup salsa fresca

Steps:

  • Heat oven to 400 degrees.
  • Heat a large skillet over medium-high heat.
  • Spread butter over the cut side of the bolillo roll and place buttered side on hot skillet.
  • Toast roll for a couple of minutes or until it's nice and brown.
  • Remove from skillet and place rolls on a baking sheet.
  • Spread a layer of refried beans, then a layer of shredded cheese.
  • Bake bolillo rolls for about 15 minutes or until cheese is melted and it turns golden brown.
  • Remove from over and top with salsa fresca. Serve warm.

Nutrition Facts : ServingSize 1 half prepared molete, Calories 355 kcal, Carbohydrate 31 g, Protein 18 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 66 mg, Sodium 656 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g

BEAN, EGG AND CHEESE MOLLETES



Bean, Egg and Cheese Molletes image

Molletes are open-faced Mexican breakfast sandwiches, traditionally made with refried beans and cheese and broiled until bubbly. We bulked them up with slices of juicy tomato (think Kentucky hot brown) and eggs. As an alternative to the lard usually used for refried beans, crisp bacon bits top the sandwiches.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 open-faced sandwiches

Number Of Ingredients 11

Two 6- to 7-inch long soft white rolls, split lengthwise
8 ounces shredded pepper jack cheese
One 15- to 16-ounce can refried beans (about 1 1/2 cups)
4 slices thick-cut bacon, roughly chopped
1 to 2 ripe juicy tomatoes, sliced 1/4-inch thick (you need about 12 slices)
Kosher salt
1 tablespoon unsalted butter
4 large eggs, beaten well with a fork
3 scallions, thinly sliced
2 tablespoons fresh cilantro leaves
Salsa and hot sauce, for serving (optional)

Steps:

  • Preheat the broiler. Toast the bread under the broiler cut-side up until brown around the edges, about 2 minutes. Put the pepper jack in a medium bowl and the refried beans in another medium bowl.
  • Cook the bacon in a medium cast-iron or other heavy skillet over medium heat, stirring once or twice, until crisp, about 8 minutes. Remove the skillet from the heat. Use a slotted spoon to scoop the bacon into the pepper jack, then use a fork to toss them together. Stir 2 tablespoons of the bacon drippings into the refried beans and mix well to combine. Scrape any remaining drippings into a small bowl. Do not wipe out the pan.
  • Put the rolls cut-side up on a baking sheet. Divide the beans equally among the rolls, spreading them to the edges. Shingle slices of tomato on top and sprinkle lightly with salt. Drizzle a little bit of the reserved bacon fat, if you have some, over the top.
  • Add the butter to the skillet and melt over medium heat. Beat the eggs again until frothy. Add them to the skillet and cook, using a rubber spatula to pull in the edges as they set and tilting the pan so uncooked egg runs underneath. (You might have to scrape a little of the egg to the sides of the pan as it cooks.) Do this until most of the egg is set, but some uncooked, gooey egg is still sitting on top, 1 to 2 minutes. Remove from the heat. Use a metal spatula to cut the egg up and put pieces on top of the tomatoes. Top the egg with the pepper jack and bacon mixture.
  • Broil the molletes until the pepper jack is bubbly and brown, turning the baking sheet as necessary to prevent burning, 1 to 2 minutes. Sprinkle with the scallions and cilantro. Serve with salsa and hot sauce, if using.

MOLLETES



Molletes image

Provided by Roberto Santibañez

Categories     Sandwich     Bean     Cheese     Vegetarian     Lunch     Sugar Conscious     Kidney Friendly

Yield Makes 4

Number Of Ingredients 5

1 tablespoon unsalted butter, softened
2 large rolls, preferably teleras, Portuguese, kaiser, or ciabatta, split
Generous 1/4 cup Refried Black Beans, homemade or canned
6 ounces Chihuahua cheese or provolone cheese, shredded
Generous 1/2 cup Pico de Gallo with Lemon Zest

Steps:

  • Preheat the oven or toaster oven to 500°F.
  • Heat a large pan over medium heat until it's nice and hot. Spread the butter over the cut sides of the roll halves. Place them, cut sides down, in the pan and cook until they are lightly golden brown and crispy, a minute or two.
  • Spread a thin layer of beans over the toasted side of each roll. Top with a thin layer of cheese. Cook the molletes (open-faced) in the oven just until the cheese has melted and turned golden brown in a few spots, 3 to 5 minutes.
  • Serve the molletes beside a bowl of the pico de gallo and let everyone top the molletes with pico de gallo themselves.

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