Let’s keep the comfort train going, shall we? In fact, let’s whip up something that doesn’t even require you to change out of your pajamas. Dig!
Are you familiar with molletes? No?
Think most delicious open-faced grilled cheese sandwich.
Think loaded toast.
Think comfort layered with comfort, then broiled in your comfort oven, and topped with a generous helping of comfort.
I think you get where this is headed.
Because molletes are basically your relaxing breakfast of choice. They’re traditionally built on crusty bolillo rolls and topped with a smear of smashed beans, then finished with a healthy layer of melting cheese, typically queso chihuahua or queso Oaxaca. Serve with salsa or pico de gallo and you’re in business in all the right ways. But molletes can also be customized to include savory meats, or even made sweet with butter, sugar, honey, agave and, of course, canela.
Today we’re going green chile because that’s how we roll around here. And don’t be fooled into thinking that molletes are only appropriate at breakfast: I assure you that anyone coming home from a hard day at school or work is not going to turn away a tray loaded with crispy, melty green chile cheese toast for dinner. Pajamas optional.
- 1 c. cherry tomatoes, quartered
- 1 tsp. lime juice, freshly squeezed
- 5 stems cilantro, minced
- 3 bolillo rolls (Note that any crusty, oval-shaped roll will work here.)
- 2 c. black beans, cooked or canned
- 1 jalapeño chile, roasted, peeled, stemmed and diced (Note that I chose to retain the seeds and membranes for additional heat, you may simply remove yours.)
- 2 c. Monterey Jack cheese, shredded
- Preheat your boiler to low.
- Place the tomato pieces, lime juice and cilantro into a small bowl and lightly toss together. Set aside.
- Halve your rolls vertically and arrange, cut-side up, on a rimmed baking sheet.
- Place the beans and chile pieces in a large bowl. Although it may sound strange, I have been experimenting with smashing my frijoles using a pastry cutter as of late. The ‘blades’ of a pastry cutter simply yield a wonderful chunky/smooth consistency when applied to beans, and those moderately sharp tines also allow you to ‘cut’ additional ingredients into the beans, as with the chile pieces here. Whatever you do, don’t purée your beans in your blender or food processor. I’m begging you. You’re going for a smooth by slightly chunky consistency here, not a liquid. Once your beans are the appropriate texture, spread them evenly over the bread tops. Finish with even and generous mounds of shredded cheese and place underneath your broiler.
- Broil until cheese is golden and bubbly, approximately 3-5 minutes. Remove and serve immediately with pico de gallo.
