Description
Delightful Mexican open-faced sandwiches featuring crusty bread topped with refried beans, melted cheese, and a variety of toppings.
Ingredients
Scale
- 6 small bolillos (or French breads), sliced in half
- 2 tablespoons butter
- 2 cups cold refried pinto beans
- 1 ½ cups Old El Paso Monterey Jack Cheese or Quesadilla Cheese
- For Pico de Gallo Topping: 1 Roma tomato, diced; ½ cup white onion, diced; 2 large serrano chiles or 1 large jalapeño chile, finely chopped; ⅓ cup fresh cilantro, finely chopped; Salt to taste
- For Soy Chorizo and Mushroom Topping: 1 tablespoon corn oil; 6 ounces soy chorizo; 1 cup cremini mushrooms, sliced
- For Rajas and Corn Topping: 2 small poblano chiles; 1 tablespoon corn oil; ¼ onion, chopped; ½ cup white corn kernels (frozen or fresh); ½ teaspoon salt
Instructions
- Preheat oven to 350°F.
- Spread butter on cut halves of bolillos.
- Place buttered side on a skillet over medium heat.
- Toast for 2 minutes on each side or until bread begins to brown.
- Remove from skillet and set aside. Let cool for 2 minutes.
- Spread refried beans over toasted buttered sides of bolillos.
- Arrange on a large baking sheet.
- Top with shredded cheese and topping of your choice.
- Heat in oven for 12 minutes or until cheese melts and bubbles.
- Remove from oven and enjoy.
- For Pico de Gallo: Place all ingredients in a medium bowl. Stir to combine.
- For Soy Chorizo and Mushroom Topping: Heat oil in a large pan over medium heat. Add soy chorizo and stir, breaking up into small pieces.
- Add mushrooms and cook for 7 minutes or until mushrooms are tender. Remove from heat and set aside.
- For Rajas and Corn Topping: Roast poblano peppers over a gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each.
- Place in a plastic bag, set aside to allow steaming for 10 minutes.
- Rub and remove the pepper charred skin with hands or paper towel. Cut peppers open, remove seeds and veins. Slice into strips.
- Heat oil in large pan over medium heat. Add onion and cook for 2 minutes.
- Add chile strips and corn kernels. Season with salt.
- Cook for 10 minutes or until corn is tender. Remove from heat and set aside.
Notes
Serve with your favorite salsas; leftovers can be refrigerated or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg