Molletes de Huevo con Chorizo y Aguacate
Molletes de Huevo con Chorizo y Aguacate might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free recipe has 704 calories, 31g of protein, and 55g of fat per serving. For $2.6 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 3. A mixture of avocados, refried beans, chorizo, and a handful of other ingredients are all it takes to make this recipe so delicious. 715 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Muy Bueno Cookbook. Overall, this recipe earns an excellent spoonacular score of 83%. If you like this recipe, you might also like recipes such as Arepa con Huevo Frito, Hogao y Aguacate (Arepa with Egg, Avocado and Creole Sauce), Nopales Con Huevo, and Papas con Salsa de Aguacate (Potatoes with Avocado Sauce).
Servings: 3
Ingredients:
2 avocados from Mexico, pitted, peeled, and sliced
2 tablespoons butter, softened
3 ounces Mexican chorizo, casings removed
6 eggs
¾ cup shredded Oaxaca, Chihuahua, or Monterrey Jack cheese
1 cup refried beans
Salsa
3 bolillos (Mexican rolls)
Equipment:
frying pan
whisk
bowl
baking sheet
Cooking instruction summary:
Heat a large pan over medium heat. Split the bolillos in half, lengthwise. Spread the butter over the cut sides of the bolillo slices. Place them, cut sides down, in the pan and cook until they are lightly golden brown and crispy, a minute or two.Crumble the chorizo into a cast-iron skillet and cook the chorizo over medium heat for 10 minutes.In a medium bowl whisk eggs. In a large nonstick skillet add eggs and cooked chorizo; cook for 2 to 3 minutes or until eggs are cooked thoroughly.Spread a thin layer of beans over the toasted side of each roll. Place roll halves on a baking sheet. Top with huevos con chorizo (eggs and chorizo) avocado slices and cheese. Broil for about 3 to 5 minutes or just until cheese melts.Serve the molletes with pico de gallo or choice of salsa.
Step by step:
1. Heat a large pan over medium heat. Split the bolillos in half, lengthwise.
2. Spread the butter over the cut sides of the bolillo slices.
3. Place them, cut sides down, in the pan and cook until they are lightly golden brown and crispy, a minute or two.Crumble the chorizo into a cast-iron skillet and cook the chorizo over medium heat for 10 minutes.In a medium bowl whisk eggs. In a large nonstick skillet add eggs and cooked chorizo; cook for 2 to 3 minutes or until eggs are cooked thoroughly.
4. Spread a thin layer of beans over the toasted side of each roll.
5. Place roll halves on a baking sheet. Top with huevos con chorizo (eggs and chorizo) avocado slices and cheese. Broil for about 3 to 5 minutes or just until cheese melts.
6. Serve the molletes with pico de gallo or choice of salsa.
Nutrition Information:
covered percent of daily need
