MINI-MOLLETES
Ingredients
FOR THE CHERRY TOMATO RELISH
8 oz. quartered cherry tomatoes
2 oz. diced seedless cucumbers
4 oz. diced avocado
1 Tbsp. minced serrano pepper
2 Tbsp. chopped cilantro
1 Tbsp. lime juice
salt to taste
FOR THE BEANS
16 oz. refried black beans
8 oz. cooked Supremo® Pork Chorizo from V&V SUPREMO®
FOR THE MOLLETES
12 ½ inch-thick slices from baguette
2 Tbsp. unsalted butter
4 oz. beans and chorizo, warmed
6 oz. Shredded Oaxaca Cheese from V&V Supremo®
Cherry Tomato Relish, for garnish
pickled red onions, for garnish
Method of Preparation
- 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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