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Molletes by Matty Teran

Matty’s contribution to my recipe competition is a Mexican teatime classic. Kids would come home from school craving this cheap, delicious treat, kind of like the best of beans on toast and cheese on toast all wrapped up in one. It should be in everyone’s repertoire. The hollowed out middle means this recipe has far more to it than meets the eye.

This is another very typical Mexican recipe. Simple and delicious! You have to have frijoles which you can make according to this recipe. You will also need ‘pico de gallo’ salsa, which you can find out more about here. Over to Matty…

Ingredients:

4 rolls or bolillos (but 2 fresh baguettes cut in half will do the trick)
Frijoles (about a cup)
Lancashire or mozzarella cheese according to your taste
Butter
‘Pico de gallo’ salsa (recipe link)

Method:

1. Cut the rolls in half and remove the softy middle part; we call it ‘migajon’.

2. Spread with butter and then with the frijoles.
3. Sprinkle with cheese and bake about 10 minutes or until the cheese has melted.
4. Serve with ‘pico de gallo’ salsa.

Thanks Matty for a great recipe. It just goes to show that some simple pleasures transcend international boundaries.

Stay tuned for more contributions to my Mexican recipe competition. And if you make this dish please let us know how you get on by leaving a comment.

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