Mexican recipes
Mexican bean and cheese toast (molletes)
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15 min
Serves 4
Mexican
Ingredients
- 4 bread rolls, about 4 inches long 4 bread rolls, about 4 inches long
- 1 cup refried beans (best if homemade) 240 ml refried beans (best if homemade)
- 2 cup shredded cheddar or Monterrey Jack cheese 480 ml shredded cheddar or Monterrey Jack cheese
- 1 cup salsa (mild to hot, depending on your taste) 240 ml salsa (mild to hot, depending on your taste)
- For topping For topping
- Extra salsa Extra salsa
- Sour cream (optional) Sour cream (optional)
Method
Preheat the oven to 350 F (175 degrees C).
Slice each bread roll in half, lengthwise. Top each half with a tablespoon of salsa, 2 tablespoons of refried beans and 1/2 a cup of grated cheese. Bake on a baking sheet for about 10 minutes, or until the cheese on top melts.
Serve hot topped with more salsa and sour cream, to taste.
Slice each bread roll in half, lengthwise. Top each half with a tablespoon of salsa, 2 tablespoons of refried beans and 1/2 a cup of grated cheese. Bake on a baking sheet for about 10 minutes, or until the cheese on top melts.
Serve hot topped with more salsa and sour cream, to taste.
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