MINI-MOLLETES

Ingredients

8 quartered cherry tomatoes

2 diced seedless cucumbers

4 diced avocado

1 minced serrano pepper

2 chopped cilantro

1 lime juice

salt to taste

16 refried black beans

8 cooked Supremo® Pork Chorizo from V&V SUPREMO®

12 ½ inch-thick slices from baguette

2 unsalted butter

4 beans and chorizo, warmed

6 Shredded Oaxaca Cheese from V&V Supremo®

Cherry Tomato Relish, for garnish

pickled red onions, for garnish

To make the Cherry Tomato Relish: combine all ingredients and toss well. Cover tightly with plastic film wrap and store in cooler until ready to use.
To make the beans: Warm refried black beans in a skillet. Stir in cooked chorizo. Keep warm.
To make the Mollete: Heat butter on flat-top or skillet. Toast bread slices on both sides.
Spread 1 Tbsp. beans on one side of a bread slice. Top with ½ oz. cheese. Repeat with remaining slices. Broil until melted. Add Cherry Tomato Relish, top with pickled red onions.

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