MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scrambled Egg Molletes
Categories: Breads, Pork, Fruits, Cheese, Dairy
Yield: 6 Servings

3 Bolillos (Mexican rolls) or
lg Crusty hard rolls
2 tb Butter; melted
3 oz Uncooked bulk chorizo
- sausage
8 oz Refried beans
8 lg Eggs
2 tb Milk
1/2 ts Chilli spice mix
- salt
1 tb Butter
1 Avocado, halved, seeded,
- peeled, sliced
3/4 c Shredded queso Chihuahua or
- Monterey Jack cheese
3/4 c Purchased salsa (opt)

Preheat broiler. Slice each roll in half horizontally.
Brush cut sides of rolls with the 2 tablespoons butter.
Place rolls, cut sides up, on a baking sheet. Broil 5
inches from the heat for 1 to 2 minutes or until golden
brown; set aside.

In a large skillet cook chorizo over medium heat until
brown, using a wooden spoon to break up meat as it cooks.
Drain well on paper towels; set aside.

Spoon refried beans into a small microwave-safe bowl.
Microwave on 100 percent power (high) about 1-1/2 minutes
or until heated through, stirring once.

In a medium bowl combine eggs, milk, chili powder, and
salt. Beat lightly with a fork. In a large nonstick
skillet melt the 1 tablespoon butter over medium heat. Add
egg mixture and chorizo; cook for 2 to 3 minutes or until
egg mixture is cooked through but still glossy and moist,
lifting and folding the mixture with a spatula as needed
while cooking.

Spoon refried beans on the cut sides of the roll halves;
spread beans evenly. Place roll halves on a baking sheet.
Top beans with scrambled eggs, avocado slices, and cheese.
Broil 5 inches from the heat for about 3 minutes or just
until cheese is melted and bubbly.

If desired, serve molletes with salsa.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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... Deep-fry something enough, it's likely to get tasty.
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