AUTHENTIC MEXICAN MOLLETES

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My Authentic Mexican Molletes formula utilizes prepared refried beans and two cheeses on toasted bread with pico de gallo on top. Think about these as Mexico’s curve on bruschetta! Molletes are consistently a hit for eating, lunch or game day food.

These are essentially made utilizing refried or squashed beans, cheddar and pico de gallo served on bread. The bread ordinarily utilized is called bolillo and can be found in most market’s pastry kitchen territory, yet any bread works for these truly. Everything is heated to soften before fixing with the new salsa.

A bolillo is a Mexican bread utilized in sandwich making and is essentially Mexico’s interpretation of the French roll. Delicate and feathery within and a decent prepared outside that holds up well to fillings and fixings.

You could undoubtedly open a jar of refried beans, heat them up and use with no guarantees, however I energetically suggest making your own utilizing canned dark beans and a few flavors to knock up the flavor factor. Pinto beans work here too.

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For a totally valid Mexican molletes, just queso fresco and queso Oaxaca ought to be utilized. In the event that you can’t discover them, I incline toward utilizing destroyed pepper jack and cheddar. Cheddar and Monterey Jack cheeses are not true to Mexican cooking, just Tex Mex. I likewise sprinkle some disintegrated cotija cheddar on top of the pico, which resembles a Mexican feta cheddar. These are phenomenal!

Ingredients

  • 15 oz can black beans (See Note 1)
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded cheddar cheese
  • 3 bread rolls sliced horizontally (See Note 2)
  • 2 cups pico de gallo salsa (See below)
  • 1/2 cup cotija cheese

Black Bean puree:

  • 15 can black beans with liquid
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp chipotle powder (See Note 3)
  • 1/2 tsp oregano (See Note 4)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Pico de Gallo:

  • 2 plum tomatoes seeded and diced
  • 1/2 white onion diced
  • 1 jalapeno seeded and diced
  • 1 lime juice
  • 1/4 cup cilantro chopped
  • 1/2 tsp salt
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Instructions

  1. Feel free to use a 15 oz can refried beans and season as described here. Heat and set aside. If too thick, thin with a little water.
  2. You may also scoop a little of the bread inside of each cut half to make a bread boat.

For the beans:

  1. In a skillet over medium high heat add the black beans and all liquid from can. Add the garlic and onion powders, cumin, chipotle powder, salt and pepper. Stir and cook several minutes.
  2. Mash the beans with back of spoon, a potato masher or in a food processor. Set aside.

For the pico de gallo:

  1. In a small bowl mix together the chopped onion and lime juice. Toss to coat and set aside for 15 minutes.
  2. Add all the other ingredients to a bowl and combine, tossing to coat and season to taste.

Assembly

  1. Cut the bread rolls in half horizontally, press to flatten and place on a lined baking sheet. Place under the broiler for a few minutes to crisp them up and toast.
  2. Spread each roll with a layer of beans and shredded cheese. Place under the broiler again for 3 minutes or until the cheese is thoroughly melted.
  3. Top with pico de gallo and sprinkle with cotija cheese, serve immediately.
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Notes

  1. Feel free to use a 15 oz can refried beans and season as described here. Heat and set aside. If too thick, thin with a little water.
  2. You may also scoop a little of the bread inside of each cut half to make a bread boat. Discard or use to thicken soup or make croutons.
  3. You may substitute 2 chopped chipotles with 1 tablespoon adobo sauce for chipotle powder.
  4. Mexican oregano is preferred, found in most markets.
  5. The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 382kcal
Carbohydrates: 43g
Protein: 19g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 48mg
Sodium: 1010mg
Potassium: 341mg
Fiber: 6g
Sugar: 11g
Vitamin A: 1033IU
Vitamin C: 16mg
Calcium: 374mg
Iron: 7mg

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