4 -5 bolillos bread or 6 slices French bread, DAY OLD
Butter or extra virgin olive oil, for spreading
1 1/2 cups refried beans, definitely homemade
1 cup Mexican blend cheese, such as queso blanco, queso fresco (can substitute sharp white cheddar) or 1 cup panela cheese (can substitute sharp white cheddar)
Shredded lettuce (to garnish, crunchy lettuce such as romaine or iceberg) (optional)
1 cup salsa, homemade if possible
1 cup guacamole, homemade is preferable
Directions
Cut the bolillos in half lengthwise and then cut a small slice off the bottom of bread so that each piece lies flat. If using French bread, cut into 3/4" slices.
Spread each slice of bread lightly with butter or olive oil, or a combination of.
Arrange the bread slices on a cookie sheet and broil for about 3-4 minutes until crispy and golden.
Divide warmed refried beans onto the rolls, sprinkle with cheese on top. Broil again but only until the cheese starts to melt, perhaps another minute or two at most.
Remove molettes from oven and garnish with lettuce, if desired. Next top with salsa and guacamole.
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