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Saturday, June 11 2016

Ingredients

3
bolillos (Mexican rolls) or large crusty hard rolls
2
tablespoons butter, melted
3
ounces uncooked chorizo sausage, casings removed if present
1/2
16 ounce can refried beans (about 1 cup)
8
eggs
2
tablespoons milk
1/2
teaspoon chili powder
salt
1
tablespoon butter
1
avocado, halved, seeded, peeled, and sliced
3/4
cup shredded queso Chihuahua or Monterey Jack cheese (3 ounces)
3/4
cup purchased salsa (optional)
Directions
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.
Nutrition Facts (Scrambled Egg Molletes)
Per serving: 438 kcal cal., 27 g fat (11 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 325 mg chol., 713 mg sodium, 29 g carb., 4 g fiber, 2 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:14 am   |  Permalink   |  0 Comments  |  Email
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