Mexican classic breakfast made with crusty bread cut in half toasted with butter , covered with refried beans and melted cheeses. Normally it is finished with fresh salsa like the classic pico de gallo.
- 4 small baguette cut in half and then crosswise
- 2 teaspoons butter I use vegan
- 1 ½ cup of refried beans
- 7 oz of grated cheese
Pico de gallo
- 2 large tomatoes without their juice and diced
- ½ cup small onion diced
- 1 serrano pepper minced
- ¼ bunch cilantro
- Salt to taste
Turn on the broiler or the oven.
Cover one side of each half of the bread with butter and place on the baking sheet and put in the oven until toasty, you could also use a hot skillet or a griddle.
Spread beans side to side on each piece of bread. Top each one with grated cheese.
Bake the molletes until the cheese is melted. Serve with one or two tablespoons of pico de gallo.
Calories: 964kcal | Carbohydrates: 141g | Protein: 39g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 52mg | Sodium: 2366mg | Potassium: 568mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1378IU | Vitamin C: 15mg | Calcium: 599mg | Iron: 9mg