Mexican Open-Faced Sandwiches

Ingredients

Directions

1. 1

   To make the pico de gallo, combine the tomato, onion, jalapeño, cilantro, lime juice, and salt in a small bowl. Set aside.

2. 2

   To make the beans, preheat 1 Tbsp. of oil in a small pan over medium heat for 2 minutes. Mix in the onion and sauté for 1 minute. Stir in the garlic and sauté for 30 seconds. Add the refried beans, mix until combined, and set aside.

3. 3

   Preheat the oven to 425°F.

4. 4

   To make the chorizo, preheat a small sauté pan over medium heat for 2 minutes. Remove the plastic casing from the V&V Supremo® Chorizo (Pork, Beef or Chicken), add it to the pan, and cook for 10 minutes, breaking up the meat while it cooks. Set aside.

5. 5

   To assemble, spread half of the refried beans in an even layer on each bread half. Place the bread halves, bean side up, side by side on a sheet pan. Top each with half of the cooked chorizo, then ¾ cup of the V&V Supremo® Chihuahua® Brand Cheese or V&V Supremo® Shredded Mexican 3 Cheese Blend.

6. 6

   Place in the preheated oven and bake for 8 to 10 minutes, or until the cheese has melted and is golden brown. Top the molletes with the V&V Supremo® Crema Supremo® Brand Mexican Sour Cream and pico de gallo. Serve and enjoy!