Molletes, Open-Faced Refried Beans & Melted Habanero Cheddar

(SERVES 6) 

6 French bread rolls or bolillos (Mexican bread rolls)

2 tsp. butter

1 large chorizo link or 4 bacon strips (optional)

3-4 tbs. cooking oil of choice (if you are not using chorizo or bacon)

½ Spanish white onion, chopped

2 cups refried beans (recipe here), we recommend Rancho Gordo Beans

7 oz. shredded Fiscalini Farmstead Habanero Cheddar

Pico de Gallo, or chopped tomatoes, cilantro, minced garlic and fresh onion, salted and drained 

*Chef's tip: to more easily grate cheese, put it in the freezer for 20-30 minutes until it gets just a bit hard but not completely frozen. A box grater works best.

Cut rolls in half, or cut baguette into 4” long pieces, crosswise; spread butter and toast on a hot skillet, face down, on one side only. Warm refried beans and set aside. In a separate skillet, sauté chorizo or fry bacon (if using) and set aside. Sauté onion in either the oil from the chorizo, the bacon fat or use your cooking oil of choice, until onions are translucent but not browned. Place bread on an oven-proof serving platter or a cookie sheet and spread a generous portion of beans on each piece using a rubber spatula, then add the chorizo with onion or bacon and top with shredded cheese. Place under broiler until cheese melts and starts browning. Serve topped with drained Pico de Gallo or prepared chopped tomatoes, cilantro, minced garlic and fresh onion mixture. Be sure to check your topping for salt. If needed, add a sprinkle of salt before serving. 

From Fiscalni Farms, “Our Habanero Cheddar is made by adding all-natural habanero peppers and powder to our Farmhouse Cheddar. It is easy to enjoy and has a subtle heated aftertaste. Our creamy white cheddar is speckled by orange and red habanero peppers creating both a visual and taste experience not to be forgotten. This semi-hard cheese is made from pasteurized cow’s milk and handcrafted into 40-pound blocks.