MEXICAN OPEN-FACED SANDWICHES (“MOLLETES”)

Ingredients

1 Tbsp. vegetable oil

1 Tbsp. chopped white onion

1/2 tsp. chopped garlic

1 Cup refried black beans

7 oz. Supremo® Pork Chorizo from V&V SUPREMO®

1 mini French (Vienna) loaf, cut in half lengthwise

6 oz. Shredded Chihuahua® Quesadilla Cheese or Oaxaca Cheese from V&V SUPREMO®

Pico de Gallo, for garnish

4 oz. Supremo® Mexican Style Crema from V&V SUPREMO®

To make the beans: Preheat 1 Tbsp. oil in a small pan over medium heat for 2 minutes. Add onion and sauté for 1 minute. Stir in garlic and sauté for 30 seconds. Add refried beans and mix until combined and set aside.
Preheat oven to 425°F.
Chorizo: Preheat a small sauté pan on medium heat for 2 minutes. Add chorizo and cook for 10 minutes while breaking up with a spoon.Set aside.
To assemble: Spread half of refried beans in an even layer on top of each slice of bread. Place the bread halves, bean-side-up, side-by-side, on a sheet pan. Spread ½ of the cooked chorizo on top of the beans, then top each bread with 3 oz. of Chihuahua® cheese.
Place bread in preheated oven and bake for 8-10 minutes, or until cheese is melted and golden brown. Top Molletes with sour cream and Pico de Gallo.

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