Molletes

Bolillos are the traditional foundation for this comforting dish, though a French Roll works just as well. Also, mozzarella makes an acceptable substitute for hard to find Oaxaca, but sourcing out this delicious Mexican cheese is well worth the trouble.



1/2 cup of extra virgin olive oil or canola oil
4 cloves of garlic, minced
1 small white onion, finely chopped
3 (15 oz) cans pinto beans, drained and rinsed
kosher salt and ground black pepper to taste
1 cup chicken stock
4 bolillos or french rolls
12 oz queso Oaxaca, grated
La Fundidora Salsa Humo

To Make the refried beans, heat oil in a 12 inch skillet over medium-high heat.
Add garlic and onion, and cook, stirring until soft, about 8 minutes.
Add stock and beans and cook, stirring and mashing until almost all beans are smooth, about 5 minutes.
Season with salt and pepper and keep warm.
Heat broiler to High.
Cut rolls in half and spread the bean mixture over top of each.
Place on a foil lined baking sheet and broil until lightly toasted, about 2 minutes.
Sprinkle with cheese and heat until beans are heated through and cheese is slightly browned, about 2-3 minutes.
Top each mollete with La Fundidora Salsa Humo and enjoy!