Mexican-style Molette

Mexican Style Molette

A traditional Mexican open faced sandwich with refried beans and melted cheese served with salsa.  Perfect for breakfast, lunch, or as a tasty snack.

Ingredients:
4 bolillo rolls, sliced in half lengthwise
3 tablespoons butter, room temperature
1 (16 ounce) can refried beans, heated
1 (7 ounce) package Southwestern Cheddar & Monterey Jack Shredded Cheese
Mexican salsa or pico de gallo, for serving.

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.

2. Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.

   Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.

4. Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.

5. Top molletes with Mexican salsa or pico de Gallo.  Yield 4 servings.

   Cook’s Note
   

   Traditionally, molletes are served with Mexican sauce (salsa Mexicana), but any salsa would work with them.

   If you would like to make them fancier, you could add toppings such as bacon, chorizo, mushrooms, egg, or poblano peppers.

   This recipe is excellent for using leftover bolillos or dining rolls.

   
   

From Scratch Bean Tostados

 

From Scratch Bean Tostados

We teamed up with Hayden Flour Mills to make from-scratch bean tostadas – a kitchen project with minimal lift that can deliver what may be the most flavorful tostadas you've ever had and impress all your friends. It all starts with fresh, regional ingredients: our Ojo de Cabra beans – a meaty favorite in Northern Mexico – and Hayden Flour Mills x Masienda Tortilla Flour – made with Olotillo Blanco heirloom corn and White Sonora heritage wheat. The smooth bean purée piled on the homemade crunchy tortilla is a treat in and of itself, but you can amp it up with all kinds of toppings. This recipe makes 24 tostadas, so be sure to invite friends over!

Tools

Bean cooking vessel of your choice
Pastry cutter (optional)
Large cast iron pan
Potato/bean masher
Blender (optional)
Tea Towel
Tortilla press or rolling pin
Parchment paper
Pastry brush
2 rimmed cookie sheets

Ingredients 

Refried beans

1 lb Ojo de Cabra beans, cooked according to the Primary Beans cooking guide (broth reserved)
3 tbsp neutral oil, divided
1 yellow onion, minced or grated
1 jalapeño, diced
4 cloves garlic, minced

Tortillas

1 box Tortilla Flour
¼ cup neutral oil or solid coconut oil, plus extra for brushing
1-½ tsp salt
1-½ tsp baking powder
1-½ cups warm water

Topping suggestions

Diced avocado
Diced Roma tomatoes
Crumbled Cotija cheese
Chopped cilantro
Lime juice
Fresh salsa

Directions:
Make the tortillas: 

While the beans are cooking, mix tortilla flour, salt, and baking powder with oil until well combined and small crumbles begin to form. Add warm water and mix until well incorporated. Knead for 2-3 minutes. (Hint: A pastry cutter
works great for this step.)

Prepare the refried beans: 

Drain cooked beans, reserving bean broth. Heat 1 tbsp oil in cast iron skillet over medium heat. Add onion and jalapeño and sauté until beginning to soften and onion is translucent (taking care not to burn). Add garlic and cook for 1 more minute. Add drained beans and remaining 2 tbsp of oil and cook until warm. Using potato/bean masher, mash beans, ladling bean broth to add moisture until you reach your desired consistency. For the most beautiful, pillowy refried beans, add mixture to a blender and blend until it reaches a completely smooth texture, adding bean broth as needed.

Make the crispy tostadas: 

Preheat oven to 400 F. Brush tortillas lightly with oil. Place tortillas in a single layer on cookie sheets. Bake for 5 minutes, then flip tortillas and rotate cookie sheets and bake for an additional 3 to 6 minutes until tortillas are crispy and light brown. Repeat to make all 24 tostadas.

Assemble: 

Spread a thin layer of refried beans over tostadas. Add toppings of your choice and enjoy immediately.

Epic Beef Nachos Supreme

Epic Beef Nachos Supreme

You want to start with a good, sturdy tortilla chip. None of the thin and crispy ones.🙅🏼‍♀️

Ingredients

Taco Seasoning (or you can use one packet/ serving of store-bought taco seasoning)
1 pound ground beef
1/2 yellow onion diced
2 bags tortilla chips (16 ounces each)
1 can refried beans
16 ounces shredded cheese of choice (I used cheddar and Monterey jack)
3 roma tomatoes diced
2 to 3 green onions sliced

Instructions

Preheat the oven at 400 degrees.

Meanwhile on the stovetop, brown the ground beef and diced onions over medium-high heat until fully cooked (about 8 minutes) and drain.

Return the beef to the pan, and sprinkle on the taco seasoning.

Stir in 3/4 cup water, bring it to a simmer, reduce heat and simmer until the liquid mostly evaporates, about 5 minutes.

While the beef is cooking, add a generous layer of chips to two baking sheets lined with parchment paper.

Spoon on refried beans, half on each pan. These are thick, but I just add spoon fulls all over the chips. (The spoon fulls will spread with the heat of the oven.)

Spoon on half the ground beef to each pan of chips.

Sprinkle shredded cheese on top.

Bake at 400 degrees for 15 minutes.

Remove from the oven, and sprinkle on diced tomatoes and green onions.

Serve immediately.

Recipe Notes
Make sure your tortilla chips are thick and sturdy. NO thin ones. I recommend Costco’s Kirkland organic tortilla chips, or a similar brand.

I wrote this recipe with entertaining in mind. If you are making this for a smaller crown (4 to 6), I think half the recipe would work just fine. 

 

Cheesy Chicken Tacos

Cheesy Chicken Tacos

Ingredients:

1 tbsp. vegetable oil
1 onion, chopped
1 tbsp. ground cumin
Kosher salt
Freshly ground black pepper
2 c. cooked shredded chicken
1 (4.5-oz.) green chiles
1 c. salsa
1 (16-oz.) can refried beans
12 taco shells
1 1/2 c. shredded pepperjack
Freshly chopped cilantro, for garnish

Directions:
Preheat oven to 375º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through.

In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish. 

Top all over with cheese and bake until cheese is melty, 10 minutes. 

Garnish with cilantro before serving.

Taco Salad Casserole

Taco Salad Casserole

Ingredients:
1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water cup 
1 cup crushed tortilla chips
1 can (16 ounces) refried beans
1 cup shredded cheddar cheese
Toppings: 
Chopped lettuce 
Tomatoes 
Sliced ripe olives 
Sour cream  
Picante sauceDirections:
In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. 

Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. 

Bake, uncovered, at 375° until heated through, 15-20 minutes. 

Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.

Directions

• In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. 
• Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. 
• Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.

Texas Trash Dip

Texas Trash Dip

This is the ultimate party dip for a crowd.  Despite the name it is delicious and difficult to stop eating.

Ingredients:

Serving Size: Makes 8 cups or 64 (2-tablespoon) servings.

1 package (8 ounces) cream cheese
1 cup sour cream
2 cans (16 ounces each) refried beans
1 can (4 1/2 ounces) chopped green chiles, drained
1 package McCormick® Taco Seasoning Mix
4 cups shredded Mexican cheese blend, divided

Directions:10 mins Prep time 25 mins Cook time

Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.

Spread bean mixture into 13x9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.

Bake 25 minutes or until cheese is melted. Serve with tortilla chips.