Appetizers and Side dishes — By Ben on 06 October 2009
Nature’s Pride Mini Molletes

Mini molletes

Bread and I have had a very long and delicious relationship. Back in Mexico we consumed fresh baked bread from the local panadería (bakery) that supplied my parents’ restaurant. We rarely bought packaged bread at the store. When I moved to the States, however, most of my bread came wrapped in plastic and loaded with chemicals and stuff like high fructose corn syrup (eek!), until I conquered yeast and fell in love with bread making. In the last 12 months or so I have made many different kinds of breads. Some have been successful and others not so much, but it’s been fun all the same.

That’s why I never thought that a loaf of store-bought bread would excite me so much. But when I received these two loaves, courtesy of Nature’s Pride and Foodbuzz, everything I believed about bread changed:

Nature's Pride

I am not going to suddenly stop making bread, but from now on I will always have a 12 grain loaf for sandwiches, toast, French toast or to eat with cajeta, nutella (Jon loved this combination) or for PB&J sandwiches. Yes, I liked it that much. The first thing I made with this bread was chicken and cheese paninis served with this avocado dip.

Nature's Pride

But I wanted to create something with a Mexican twist so I made mini molletes with guacamole. Even though I have already posted recipes for molletes before I am re-publishing the recipes for chorizo refried beans (a.k.a Ben’s refried beans) and guacamole that I used for this mini molletes because I want to win a trip to the Foodbuzz Blogger Festival in San Francisco courtesy of the guys at Nature’s Pride.

Mini molletes

Mini molletes

The ingredients:

  • 6 slices of 12 Grain Nature’s Pride bread
  • 1 cup chorizo refried beans (see below)
  • 1/2 cup Oaxaca cheese, or any other stringed cheese
  • 1/2 cup guacamole

The how-to:

  1. Pre-heat oven to 350°F.
  2. Cut bread slices in 4 diagonally. Spread a spoonful of refried beans and top with some Oaxaca cheese.
  3. Bake for 7-10 minutes or until the cheese melts and the bread is well toasted.
  4. Serve with guacamole and enjoy as a side dish, party snacks or even breakfast.

Ben’s refried beans

The ingredients:

  • 1/2 lb Mexican chorizo
  • 1 small onion
  • 4 cups cooked pinto beans drained
  • Chicken broth (if needed)
  • 2 epazote leaves, finely chopped
  • salt (if needed) and pepper

The how-to:

  1. Peel the chorizo casing (it is the thin skin of the chorizo tubes) and fry it in a hot cast iron skillet or heavy skillet until it browns.
  2. Add onions and sautee in the chorizo fat until translucent (actually they will turn red).
  3. You can either smash the beans with a potato smasher or with a blender, food processor or hand blender. Smashing them with any kind of machine will result in smoother refried beans. If you use a potato smasher add the beans to the skillet and smash them. If using a processor, blend them with a little bit of chicken broth before pouring them to the skillet.
  4. Add epazote and adjust seasoning. Cook for 20 minutes over medium low heat stirring constantly.

Guacamole

The ingredients:

  • 2 large avocados
  • 1/2 red onion, chopped
  • handful of cilantro, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 lime, juiced
  • salt and pepper to taste

The how-to:

  1. Cut avocados and place in a bowl.
  2. Smash with a fork and add the rest of the ingredients.
  3. Mix well until they form a smooth salsa.

Note: You can also use mango guacamole for an even more delicious result.

Mini molletes

¡Buen provecho!

Tagged as:

Related Articles

About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(28) Readers Comments

  1. Looks great Ben! I have a loaf of bread that's gonna go out of date within the week and maybe I'll give this a try.

    I have a feeling it might be a little difficult for me to get my hands on epazote. Is there a suitable substitution?

    • You can use cilantro as a substitute, or it can go without it. Next time I'll try some Mexican oregano to see how it turns out.

    • These molletes look fabulous! Glad to know that cilantro is a good substitute.

  2. Now I regret not signing up to try this bread. Sigh.
    Looks really delicious.

  3. Pingback: Tweets that mention Nature's Pride Mini Molletes | What's cooking? -- Topsy.com

  4. The molettes look delicious! It's nice to know that someone is selling bread that is worth buying.

  5. Now that kind of bread I can have.. I do not like store bought bread, esp. the sliced type (can do with the rustic loafs & buns).. but turned around this way, they are a treat.

  6. I'll have a look in stores if I can find this bread in Canada. Your mini molettes looks delicious.

  7. Those molettes look delicious.

  8. I love a good bread and sure there is not a lot that can beat homemade bread, but this looks a very versatile bread for lots of quicky dishes! I love the mini molettes!

  9. Every blog I visited this week has a post about this bread!!!!! I have to try it for sure :) That looks delicious Ben as usual.

  10. Hey Ben…the chicken molletes are really cute…great use of the bread!

Leave a Reply