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Molletes II ( Mexican Beans on Toast)

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“If you're lucky enough to have a Mexican bakery nearby, use *bolillos or *teleras to prepare the molettes. (*Oval shaped bolillos and round teleras are basically the Mexican version of French bread.) We ate molletes all the time as kids but on Weber's white bread instead! ;) If pressed for time, use canned beans, however you are in for a real culinary treat if you use homemade refried beans and salsa. *Update 9 Sept 2010: I tried this bolillo recipe and it worked out really well!: Mexican Bolillos, Crusty Oval Rolls
READY IN:
15mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

  • 4-5 bolillos bread or 6 slice French bread, DAY OLD
  • butter or extra virgin olive oil, for spreading
  • 354.88 ml refried beans, definitely homemade
  • 236.59 ml Mexican blend cheese, such as queso blanco, queso fresco (can substitute sharp white cheddar) or 236.59 ml panela cheese (can substitute sharp white cheddar)
  • shredded lettuce (to garnish, crunchy lettuce such as romaine or iceberg) (optional)
  • 236.59 ml salsa, homemade if possible
  • 236.59 ml guacamole, homemade is preferable

Directions

  1. Cut the bolillos in half lengthwise and then cut a small slice off the bottom of bread so that each piece lies flat. If using French bread, cut into 3/4" slices.
  2. Spread each slice of bread lightly with butter or olive oil, or a combination of.
  3. Arrange the bread slices on a cookie sheet and broil for about 3-4 minutes until crispy and golden.
  4. Divide warmed refried beans onto the rolls, sprinkle with cheese on top. Broil again but only until the cheese starts to melt, perhaps another minute or two at most.
  5. Remove molettes from oven and garnish with lettuce, if desired. Next top with salsa and guacamole.

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