Bacon Mollete With Black Beans Eggs And Salsa Fresca Recipes

BACON MOLLETE WITH BLACK BEANS, EGGS AND SALSA FRESCA

Steps:

• Black Bean Spread: Heat vegetable oil in medium saute pan over medium heat. Add onions and jalapenos. Saute until softened, and then add garlic. Cook for additional 2 minutes.
• Add black beans, cumin and lime juice, and stir to combine. Cook until beans are warmed through.
• Transfer to blender and blend until smooth, adding chicken stock to achieve spreadable consistency.
• Salsa Fresca: In mixing bowl, combine all ingredients but seasonings, and then season with salt and pepper.
• To Serve: Toast bread lightly in oven or toaster.
• Top bottom half with Black Bean Spread followed by bacon. Top with fried eggs. Garnish with Salsa Fresca, cheese and more cilantro. Place other half of bread on top.

BACON, EGG AND BLACK BEAN QUESADILLAS

Steps:

• Heat 8-inch nonstick skillet over medium heat. In medium bowl, beat eggs, milk, salt and pepper with whisk until well combined. Add eggs to skillet and cook, stirring frequently, until eggs are nearly cooked through, about 3 minutes; add spinach, and cook 2 to 3 minutes or until spinach is wilted and eggs are cooked through.
• Spoon egg mixture onto half of each tortilla. Top each with 1 slice bacon, 2 tablespoons black beans and 2 tablespoons shredded cheese. Fold in half.
• Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and thoroughly heated. Cut into wedges. Serve with salsa and sour cream.

BEAN, EGG AND CHEESE MOLLETES

Steps:

• Preheat the broiler. Toast the bread under the broiler cut-side up until brown around the edges, about 2 minutes. Put the pepper jack in a medium bowl and the refried beans in another medium bowl.
• Cook the bacon in a medium cast-iron or other heavy skillet over medium heat, stirring once or twice, until crisp, about 8 minutes. Remove the skillet from the heat. Use a slotted spoon to scoop the bacon into the pepper jack, then use a fork to toss them together. Stir 2 tablespoons of the bacon drippings into the refried beans and mix well to combine. Scrape any remaining drippings into a small bowl. Do not wipe out the pan.
• Put the rolls cut-side up on a baking sheet. Divide the beans equally among the rolls, spreading them to the edges. Shingle slices of tomato on top and sprinkle lightly with salt. Drizzle a little bit of the reserved bacon fat, if you have some, over the top.
• Add the butter to the skillet and melt over medium heat. Beat the eggs again until frothy. Add them to the skillet and cook, using a rubber spatula to pull in the edges as they set and tilting the pan so uncooked egg runs underneath. (You might have to scrape a little of the egg to the sides of the pan as it cooks.) Do this until most of the egg is set, but some uncooked, gooey egg is still sitting on top, 1 to 2 minutes. Remove from the heat. Use a metal spatula to cut the egg up and put pieces on top of the tomatoes. Top the egg with the pepper jack and bacon mixture.
• Broil the molletes until the pepper jack is bubbly and brown, turning the baking sheet as necessary to prevent burning, 1 to 2 minutes. Sprinkle with the scallions and cilantro. Serve with salsa and hot sauce, if using.

BACON MOLLETE WITH BLACK BEANS, EGGS AND SALSA FRESCA

Steps:

• Black Bean Spread: Heat vegetable oil in medium saute pan over medium heat. Add onions and jalapenos. Saute until softened, and then add garlic. Cook for additional 2 minutes.
• Add black beans, cumin and lime juice, and stir to combine. Cook until beans are warmed through.
• Transfer to blender and blend until smooth, adding chicken stock to achieve spreadable consistency.
• Salsa Fresca: In mixing bowl, combine all ingredients but seasonings, and then season with salt and pepper.
• To Serve: Toast bread lightly in oven or toaster.
• Top bottom half with Black Bean Spread followed by bacon. Top with fried eggs. Garnish with Salsa Fresca, cheese and more cilantro. Place other half of bread on top.