Hello ! 
Hola ! 
Mexican Open-Faced Sandwiches

Mexican Open-Faced Sandwiches

by
1 Star2 Stars3 Stars4 Stars5 Stars 3.50
Loading...
20 Min
2-4
Servings
15
ingredients

Try these incredible super easy to make Mexican Open-Faced Sandwiches with Chorizo, Beans, Cheese, and Pico de Gallo, they’re perfect for breakfast, dinner, or as a snack. You’ll love them!

Share with friends:
1287 shares
checkbox checkbox

Ingredients

Bread

Pico de Gallo

Black Beans

6 Steps to complete

  • 1
    Pico de Gallo: In a small bowl, combine tomato, onion, jalapeño, cilantro, lime, and salt and set aside.
  • 2
    Beans: Preheat 1 Tbsp. oil in a small pan over medium heat for 2 minutes. Mix in onion and sauté for 1 minute. Stir in garlic and sauté for 30 seconds. Add refried beans and mix until combined and set aside.
  • 3
    Preheat oven to 425°F.
  • 4
    Chorizo: Preheat a small sauté pan on medium heat for 2 minutes. Add chorizo and cook for 10 minutes while breaking up the meat and set aside.
  • 5
    Assembling: 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 ¾ cup of Chihuahua® cheese.
  • 6
    Place in the preheated oven and bake for 8-10 minutes or until cheese has melted and is golden brown. Top molletes with sour cream and Pico de Gallo. Serve and enjoy!
Pico de Gallo: In a small bowl, combine tomato, onion, jalapeño, cilantro, lime, and salt and set aside.; Beans: Preheat 1 Tbsp. oil in a small pan over medium heat for 2 minutes. Mix in 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 the meat and set aside.; Assembling: 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 ¾ cup of Chihuahua® cheese. ; Place in the preheated oven and bake for 8-10 minutes or until cheese has melted and is golden brown. Top molletes with sour cream and Pico de Gallo. Serve and enjoy!

Comments

WHERE TO BUY

Missing some of the ingredients produced by VV Supremo? Find the nearest store in your area:

Find Store Now!
Store Locator

Great Places You Can Find
Our Products

store locator
Find Store Now!
Come Join Us

Sign Up to our newsletter to get
the latest updates and recipes

Pin It on Pinterest

Share this recipe with your friends!