Molletes Ii Mexican Beans On Toast Recipes

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TRADITIONAL MEXICAN MOLLETES



Traditional Mexican Molletes image

A traditional Mexican open sandwich with refried beans and melted cheese served with salsa. Perfect for breakfast, lunch, or as a tasty snack.

Provided by Jenny Aleman

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 25m

Yield 4

Number Of Ingredients 5

4 bolillo rolls, sliced in half lengthwise
3 tablespoons butter, room temperature
1 (16 ounce) can refried beans, heated
1 (7 ounce) package Borden® Southwestern Cheddar & Monterey Jack Shredded Cheese
Mexican salsa or pico de gallo, for serving

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  • Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
  • Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
  • Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
  • Top molletes with Mexican salsa or pico de gallo.

Nutrition Facts : Calories 698.5 calories, Carbohydrate 85.3 g, Cholesterol 77.1 mg, Fat 26.1 g, Fiber 9 g, Protein 28 g, SaturatedFat 15.3 g, Sodium 1022.5 mg, Sugar 5.5 g

MOLLETES II ( MEXICAN BEANS ON TOAST)



Molletes II ( Mexican Beans on Toast) image

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!: Recipe #12298

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7

4 -5 bolillos bread or 6 slices French bread, DAY OLD
butter or extra virgin olive oil, for spreading
1 1/2 cups refried beans, definitely homemade
1 cup Mexican blend cheese, such as queso blanco, queso fresco (can substitute sharp white cheddar) or 1 cup panela cheese (can substitute sharp white cheddar)
shredded lettuce (to garnish, crunchy lettuce such as romaine or iceberg) (optional)
1 cup salsa, homemade if possible
1 cup guacamole, homemade is preferable

Steps:

  • 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.
  • Spread each slice of bread lightly with butter or olive oil, or a combination of.
  • Arrange the bread slices on a cookie sheet and broil for about 3-4 minutes until crispy and golden.
  • 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.
  • Remove molettes from oven and garnish with lettuce, if desired. Next top with salsa and guacamole.

Nutrition Facts : Calories 443.6, Fat 22.1, SaturatedFat 13.3, Cholesterol 69.3, Sodium 2324.9, Carbohydrate 38.4, Fiber 11.2, Sugar 7.8, Protein 25.8

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

We like to eat molletes for breakfast, so I'll usually make the beans ahead of time and refrigerate them until we're ready to assemble the toast.

Provided by Marie Angel Cat

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 3h18m

Yield 8

Number Of Ingredients 6

8 ounces dried pinto beans
2 tablespoons olive oil
1 ½ teaspoons salt
16 slices white whole wheat bread
1 cup shredded queso blanco
⅓ cup chile-garlic sauce (such as Sriracha®)

Steps:

  • Place beans in a saucepan and add enough water to cover them by 1 inch. Bring to a boil and remove from heat. Let stand for 1 hour.
  • Drain and rinse beans. Add enough fresh water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 2 hours. Drain, reserving 1/2 cup of the cooking water, and rinse.
  • Heat oil in a skillet over medium-high heat. Add beans and salt. Fry until beans are very soft, stirring and mashing frequently, 5 to 7 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low heat.
  • Spread an equal amount of beans on each slice of bread and sprinkle queso on top. Place bread slices on a baking sheet.
  • Broil until beans are warmed and cheese is melted, about 3 minutes. Remove from oven and top with chile-garlic sauce.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 43.8 g, Cholesterol 10 mg, Fat 8.2 g, Fiber 8.6 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 1171.3 mg, Sugar 3.8 g

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