Molletes with Chilaquiles in Casserole

Marielle Henaine
Don't miss these baked molletes with green chilaquiles, red onion, and avocado, they're finger-licking good! This is the perfect breakfast to treat the family on the weekend.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 1/2 kilos tomatillo
  • 1/4 onions
  • 3 serrano chiles
  • 1/2 bunches cilantro
  • 3 allspice berries
  • salt
  • 3 cups tortilla chips
  • 4 bolillo rolls
  • 1/4 cups butter, spread
  • 1 1/2 cups refried beans
  • 1/2 cups sour cream
  • 1 cup Manchego cheese, sliced
  • red onion, in strips, for decoration
  • cilantro leaves, for decoration
  • avocado, in slices, for decoration
Preparation
30 mins
20 mins
Low
  • For the chilaquiles: Boil the tomatoes, onion, and chiles in a pot for 10 minutes or until they change color. Then blend with cilantro, allspice, and salt.
  • Fry the sauce with a little oil and add the tortilla chips. Set aside.
  • Cut the bolillos on a board and remove the crumb, spread with butter and refried beans.
  • Place the molletes in a casserole and add the chilaquiles on top, along with cream and manchego cheese. Bake for 10 minutes or until the cheese is melted.
  • Decorate the molletes with chilaquiles with red onion, cilantro, and avocado. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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