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Molletes

Molletes

    After 48 hours of rain, half of Dublin stuck on cars or under water and pretty rotten weather conditions, today I had to work from home. Normally I bring a packed lunch and eat it at my desk, today I had the luxury of making a quick lunch and eat it hot. Molletes are the Mexican version of beans and cheese on toast. Traditionally they're made with freshly baked crusty rolls, but since I'm lazy and after all working from home, gotta be quick, so here's my lazy version of the Mexican classic. Hope you enjoy it as much as I did!
     
    For this recipe I went the lazy way and I used tinned refried beans, hence the 'lazy' on the title, I love La Sierra Refried Beans with Chipotle. I opted for two slices of home made bread I had in the freezer, but any bread you have at home should do, remember this is meant to be quick!

    Any chorizo is good, I got thinly sliced supermarket one here, but if you visit our Cork Street location in the Liberties, you can get some freshly made Mexican Chorizo from our freezer and then the game is on!

    I always have some Mossfield Cheddar or some Coolattin cheese in my fridge  so I used that one here, but any good quality cheddar cheese is good too.

    Ingredients:

    • 2 thick slices sourdough bread
    • 4 tablespoons refried beans
    • 4-6 slices chorizo
    • 30 grams cheddar cheese, shredded or sliced

    For Serving:

    • Freshly made pico de gallo 

    Steps

    Pre-heat the grill at 200 degrees and heat the beans in the microwave or in a pan for 2 or 3 minutes as we want them piping hot.

    Toast the two slices of bread and put them on a baking tray.

    Spread two generous spoonfuls of hot refried beans on each slice of toasted bread, top with the cheese and the chorizo slices and put then under the grill for 8-10 minutes or until the cheese has melted and the chorizo is nice and crispy.

    While the molletes cook, make a quick pico de gallo salsa by finely chopping 1 fresh tomato, 1/4 of an onion and a pickled jalapeño pepper and then mixing it all in a bowl with a pinch of salt. This is optional, but it adds another layer of flavour to the dish and it's super quick to make.

    When they're ready, take them out of the oven and eat while they're hot with a nice cuppa. This is the quickest and best of lunches: both satisfying and super tasty. I hope you like them as much as I did!

    Filed in: Beans, Lunch
    Next article Chicken Tostadas

    Recipe Ingredients

    Molletes