Molletes de Huevo con Chorizo y Aguacate
Toasted open-faced bolillos (Mexican rolls) topped with refried beans, eggs with chorizo, avocados, cheese, and salsa.
Servings: 2 -3 servings
- 3 bolillos Mexican rolls
- 2 tablespoons butter softened
- 3 ounces Mexican chorizo casings removed
- 1 cup refried beans
- 6 eggs
- 2 avocados from Mexico pitted, peeled, and sliced
- ¾ cup shredded Oaxaca Chihuahua, or Monterrey Jack cheese
- Salsa of choice
Heat a large pan over medium heat. Split the bolillos in half, lengthwise. Spread the butter over the cut sides of the bolillo slices. Place them, cut sides down, in the pan and cook until they are lightly golden brown and crispy, a minute or two.
Crumble the chorizo into a cast-iron skillet and cook the chorizo over medium heat for 10 minutes.
In a medium bowl whisk eggs. In a large nonstick skillet add eggs and cooked chorizo; cook for 2 to 3 minutes or until eggs are cooked thoroughly.
Spread a thin layer of beans over the toasted side of each roll. Place roll halves on a baking sheet. Top with huevos con chorizo (eggs and chorizo) avocado slices and cheese.
Broil for about 3 to 5 minutes or just until cheese melts.
Serve the molletes with pico de gallo or choice of salsa.
Calories: 1389kcal | Carbohydrates: 83g | Protein: 60g | Fat: 92g | Saturated Fat: 38g | Cholesterol: 580mg | Sodium: 2731mg | Potassium: 1157mg | Fiber: 20g | Sugar: 11g | Vitamin A: 1608IU | Vitamin C: 20mg | Calcium: 195mg | Iron: 21mg