MOLLETES 

Ready in only 15 minutes, this Molletes recipe is made with all the Mexican staples – bolillo bread rolls, refried beans and cheese!

Artichoke
Radish
Persimmon
Carrot

Top it with a little pico de gallo or your favorite salsa and enjoy for breakfast, lunch or dinner any day of the week.

Tomatoes
Chili
Onion
Veggies

Ingredients

– bolillo bread rolls – butter or margarine – refried beans – Monterey Jack shredded cheese – pico de gallo or your favorite    Mexican salsa

Line a large baking sheet with parchment paper and set aside.

Slice bolillo bread rolls in half lengthwise. Spread 1/2 tablespoon of butter on each slice.

INSTRUCTIONS

Place rolls on prepared baking sheet buttered side up and put in oven on the middle rack.

Artichoke
Radish
Persimmon
Carrot

Broil for 2-3 minutes, until lightly toasted.

Remove from oven and top each slice with a layer of 1/4 cup refried beans and 1/4 cup shredded cheese.

- Place molletes in oven one more time and broil for 3-4 minutes, until cheese has melted and is bubbly. – Top each slice with 2 tablespoons of pico de gallo. Serve immediately.

Artichoke
Radish