I adore quick satisfying meals that leave you feeling content with out alot of fuss. Sometimes there is just no wiggle room in our busy day to slave over the stove. I would love to cook a slow simmering meal each night for my family, but c’mon who are we kidding between homework, soccer practice, church…etc. I ‘d be ecstatic to enjoy a warm bath and dine on doughnuts. Read on …. it’s quick post tonight… We have not reached that point yet, but if you ever see a week worth of posts dedicated to doughnuts then you know I have jumped ship. On to dinner. Molletes are perfect for a these hectic days and are extremely easy to pull together. They consists of bread lightly toasted and layered with your choice of yumminess. These are considered street food in Mexico, but I have found them at nearly every eatery here in the Rio Grande. Every place has their own version or twist. They are typically made with bollios, but you can use any crusty bread of your choice. I prefer to think of them as my go to meal for a busy/lazy night of cooking. Another reason I love the mollete ii gives me the chance to use any leftovers in the fridge, sort of a cleansing your fridge as you fill your belly kinda meal. Add anything you like, just be sure to slather on a thick coat of refried beans first, like my five year says “it’s the glue.” Yes, beans are the glue that hold any topping your little over worked heart desires. Have left over chicken add it. What about roasted veggies or thinly sliced ham. Or you can slather your beans, add your toppings, add cheese and broil for a toasty version. Enjoy!! Sweet Life
On this night we topped our mollete with lettuce, tomato, avocado and crumbled queso fresco. I diced my lettuce, tomato, and avocado to a uniform size, tossed the mix with freshly squeezed lemon juice then mounded over my beans. A quick crumble of queso fresco and dinner was served.
by Sweet Life
by Vianney Rodriguez
3 bollios or bread of your choice, sliced in half
2 cups refried beans
1 cup of lettuce finely chopped
2 tomatoes finely diced
2 avocados finely diced
1 lime or lemon, juiced
preheat oven to 350 degrees
Place your bollios on a sheet pan and lightly drizzle with oil.
Bake until lightly crisp about 5 to 8 minutes.
Allow to cool just a bit.
In a large bowl combine lettuce, tomatoes, avocado and juice of lime or lemon.
Slather your beans on the mollete and top with mixed salad.
Crumble queso fresco on top.
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