bolillos (Mexican rolls) or large crusty hard rolls
tablespoons butter, melted
ounces uncooked chorizo sausage, casings removed if present
16 ounce can refried beans (about 1 cup)
teaspoon chili powder
avocado, halved, seeded, peeled, and sliced
cup shredded queso Chihuahua or Monterey Jack cheese (3 ounces)
cup purchased salsa (optional)
Preheat broiler. Slice each roll in half horizontally. Brush cut sides of rolls with the 2 tablespoons butter. Place rolls, cut sides up, on a baking sheet. Broil 5 inches from the heat for 1 to 2 minutes or until golden brown; set aside.
In a large skillet cook chorizo over medium heat until brown, using a wooden spoon to break up meat as it cooks. Drain well on paper towels; set aside.
Spoon refried beans into a small microwave-safe bowl. Microwave on 100 percent power (high) about 1-1/2 minutes or until heated through, stirring once.
In a medium bowl combine eggs, milk, chili powder, and salt. Beat lightly with a fork. In a large nonstick skillet melt the 1 tablespoon butter over medium heat. Add egg mixture and chorizo; cook for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist, lifting and folding the mixture with a spatula as needed while cooking.
Spoon refried beans on the cut sides of the roll halves; spread beans evenly. Place roll halves on a baking sheet. Top beans with scrambled eggs, avocado slices, and cheese. Broil 5 inches from the heat for about 3 minutes or just until cheese is melted and bubbly.
If desired, serve molletes with salsa.
Nutrition Facts (Scrambled Egg Molletes)
Per serving: 438 kcal cal., 27 g fat (11 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 325 mg chol., 713 mg sodium, 29 g carb., 4 g fiber, 2 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet