Week 15: Recipe #4--Mexican Molletes

I had never heard of these before, and can't vouch for how authentic they are, but I can say they are tasty.  They sounded so strange, I had to try them.  This recipe is from Tablespoon.com (see link below).  I serve these with fresh fruit.  Makes 4 to 6 servings.

Photo from Tablespoon.com

You'll Need:

• 4 to 6 bolillo rolls, baguettes (sliced in half), sub sandwich rolls, or Italian bread, cut in half lengthwise
• 1 can (15 oz.) refried beans (You can mash black beans instead, if you prefer)
• 2 c. melty cheese, shredded (mozzarella, farmer's Mexican Oaxaca, or cheddar all work)
• optional:  pico de gallo, salsa, guacamole, chorizo, turkey and/or ham, etc. for topping

Preparation:

1. Preheat oven to 350 degrees.
2. Place sliced rolls flat-side up on baking sheet.  Spread refried beans evenly on the flat sides.  Sprinkle generously with cheese.
3. Bake 8-10 minutes or until cheese is melted, bubbly and starting to brown.
4. Serve warm topped with pico de gallo, salsa, chorizo--anything you like!  (I keep mine vegetarian and leave out the meat options)

Recipe and link:  http://taste-for-adventure.tablespoon.com/2011/06/02/mexican-molletes/