Molletes de ChorizoYUMMLY
These traditional Mexican open-faced sandwiches frequently feature refried beans, a thick layer of melted cheese, and fresh tomato salsa. In our take on the mollete, we forgo the tomatoes for spicy fried Mexican-style fresh chorizo and opt for a light sprinkling of queso fresco for the cheese. Serve with a side of salsa and sliced avocados if you like. The recipe is a Yummly original created by Jenn de la Vega.
- 2 bolillo rolls (or round rolls)
- 1 cup refried beans
- 1 tsp. olive oil
- 2 Mexican-style pork chorizo sausage (links, fresh, chopped)
- 1/3 cup queso fresco (or crumbled feta cheese)
- 2 sprigs fresh oregano
- Preheat oven to 350°F. Split bolillo or round rolls in half horizontally and place directly on oven rack until lightly toasted, about 5 minutes. Remove and set aside.
- While bread is toasting, heat refried beans in a small saucepan over medium-low heat, stirring occasionally. Keep warm.
- In a small frying pan, heat olive oil over medium heat, then add chorizo, frying until cooked through and the edges begin to crisp up, about 5 minutes. Use a slotted spoon to remove chorizo from the pan, and place on a paper towel to drain. Reserve oil from the pan (it will be somewhat spicy and infused with chorizo flavor).
- Spread each roll with an equal amount of warm refried beans, then top each toast with crumbled chorizo, a hearty sprinkle of queso fresco, and a few fresh oregano leaves. Garnish with a drizzle of chorizo oil and serve warm.
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|Calories180Calories from Fat80|
|% DAILY VALUE|
|Calories from Fat80|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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