Here’s some of the ingredients I used
(I added a bit of salt and more pepper)
Serve topped with chopped green onion, extra soy sauce and sriracha too.
Enjoy my friends! g.
I recently got together with my maternal Aunt, we swapped family history and recipe stories. She shared how her grandkids love a good Mollette. Naturally I had to ask, “what the heck is a mollette?.” This hungry girl had to know, ASAP.
Here’s a link from Savuer, their take on the coveted Mollete
First off, here are some tips…
Split your bread, bolillos (found in Mexican bakeries and some grocery store bakery sections) or bun of choice, toast the halves and butter them (after hollowing them out a bit) for added decadence.
Use beans as the base layer. Cooked meat can be added as well. You could also add cooked scrambled eggs or seasoned cooked ground round or ground turkey, leftover taco meat or cooked shredded chicken, etc…
Garnish with your favorite things/whatever you have on hand. Thee Molleta is your oyster at this point!
This morning for my garnishes I used a green salsa I made previously. I used some chopped onions I had in the fridge, a bit of chopped cilantro, a pinch of crushed oregano (I’ve been on a everything is better with dried crushed oregano kick lately! Lol), and of course shredded cheese.
I am trying to watch my calorie intake but otherwise I would have gone a little crazy making a more decadent and delectable Mollete this morning.
So this Molette treat is basically an open faced ‘Torta’ but I just love the fact that it has it’s own name and can stand on its own in the decadence and fun food category.
Here’s what I enjoyed just a bit ago. Oh my yummy goodness!
I had these buns on hand. Knowing what a bolillo is like these where a good substitute for the more traditional way of making a Mollete.
Hollow out the inside a bit to hold more tasty goodness!
Don’t forget to toast your halves and butter them. A tip straight from my dear Auntie.
A Mollete, Gina style.
The start of something good!
I know this recipe has to be excellente as written, but today I tweaked a few things. I used ingredients I had on hand. In the process I think my version is a tad lighter in calories. Maybe just a tad tho. 😉 Lol Oh well.
Here’s the recipe as seen on Pinterest…
My way is really good too.
Okay, so I only changed…
used one can black beans instead of 2 cans white beans. Instead of the cream cheese and half and half I used 1/4 cup heavy cream and 1/2 cup plain Greek yogurt. I adjusted the seasonings at the end, added a little garlic powder, a pinch extra dried oregano and a tad more salt.
I cooked my soup a total of 3 1/2 hours.
Condiments, a must… use store bought salad topping chips, chopped avocado, fresh chopped cilantro and chopped green onions.
This is a dish my mom made quite often. It’s a meat and potato stew with green beans. I’ve spent years trying to get this recipe just so. I do believe I finally have.
It’s so perfect on a cool evening.
Garnish with chopped cilantro, and or fresh chopped onions.
Add a squeeze or two of lemon juice to your bowl of guisado and salsa as well, if you like.
Crumble tortilla chips, add this for garnish too, if it tickles your taste bud fancy!
I sometimes add a dollop of plain Greek yogurt or sour cream too.
1. Spray a skillet with cooking spray
2. Heat to medium high
3. Generously season chicken with lemon pepper, both sies
4. Cook the chicken per side 3-5 minutes
5. Take the chicken out of the skillet and set it aside
6. Add the tsp of olive oil to the pan
7. Add in the garlic, scrape up any chicken crumbs and combine them with the garlic
8. Cook the garlic for a few minutes mixing continuously so as not to burn it
9. Add in the chicken broth
10. Add in the 1/4 tsp lemon pepper
11. Add in the orzo
12. Combine all well
13. Layer in the chicken
14. Bring the mixture to a boil
15. Lower heat and simmer uncovered for 15-18 minutes or until the orzo is tender (al dente) but not too soft
*avoid mixing too much if any otherwise your orzo won’t have the best consistency
Place a scoop of orzo on your plate. Top with a piece of chicken. Sprinkle with chopped parsley. Serve with lemon wedges.
never judge a girl by her weight
German comfort food for the soul
classic comfort food with a modern twist
"So whether you eat or drink or whatever you do, do it all for the glory of God." 1 Corinthians 10:31
Damian Mark Whittle. Outsider artist. Exploring the relationship between nature and technology. Happily asexual and a friend to all cats.
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Creating big flavors from a tiny kitchen in Boston, MA