When Michael recently had a layover at Chicago’s O’Hare airport, he made a point to stop by Tortas Frontera, one of Rick Bayless’ restaurants (we often watch his show Mexico — One Plate at a Time on tv at home). Michael ended up ordering the bacon & queso mollete (a warm, open-faced sandwich), as well as the corn & poblano chowder, and reported back to me that both were delicious!
So, naturally, we decided to recreate the deliciousness at home. While we didn’t have the exact ingredients listed on the menu, we made a few substitutions and thought our molletes were still fabulous! It’s an easy recipe to make, so we hope you give it a try!
Bacon and queso molletes
By Jane and Michael’s Gourmet Extravaganza
- 6 strips of bacon, cut in half to make 12 pieces
- 2 telera rolls (you could substitute another soft-crusted roll)
- 1/2 cup refried black beans
- 3/4 cup shredded Chihuahua cheese (we substituted Monterey Jack cheese)
- 1/2 of a fresh lime (for juice)
- 1/4 cup queso Cotija (we substituted feta cheese)
- 1/4 cup chopped fresh cilantro
Cook and drain the bacon. Meanwhile, slice the rolls in half and place (cut sides up) on a non-stick baking sheet. Broil until rolls are lightly toasted.
Spread 2 tablespoons of refried black beans on each roll, then top each with 3 pieces of bacon. Sprinkle with Chihuahua (or Monterey Jack) cheese and a squeeze of fresh lime juice. Broil for an additional 1-2 minutes or until the cheese is melted and bubbly.
Remove from the oven and immediately top with queso Cotija (or feta cheese) and chopped fresh cilantro. Enjoy!