Type what you have

Ingredients

• ✓ bolillo roll
• butter
• refried bean
• cheddar cheese
• monterey jack cheese
• mexican salsa
• pico de gallo

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
3. 3 Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
4. 4 Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
5. 5 Top molletes with Mexican salsa or pico de gallo.

By Jenny Aleman

Ingredients

• ✓ bolillo roll
• chipotle cooking sauce
• beef broth
• cilantro
• vegetable oil
• onion
• garlic
• roast beef
• cilantro

Instructions

1. 1 Combine chipotle cooking sauce, beef broth, and 1/4 cup chopped cilantro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
2. 2 Heat oil in a skillet over medium-high heat; saute onion until softened, about 5 minutes. Stir garlic into onion and cook for 1 minute. Add roast beef and 1/4 cup chipotle sauce mixture and cook, stirring constantly, until heated through, about 2 minutes.
3. 3 Ladle remaining chipotle sauce mixture into 4 bowls for dipping. Spoon roast beef mixture onto the bottom half of each bun, top with a cilantro sprig, and place the top on each bun. Dip sandwiches into sauce.

By bdweld

Ingredients

• ✓ bolillo roll
• peach
• sugar
• cinnamon
• nutmeg
• mascarpone cheese
• confectioners' sugar
• lemon
• egg
• milk
• vanilla extract
• butter
• vegetable oil

Instructions

1. 1 Slice peaches over a heavy-duty saucepan to catch juices; discard pits. Stir in sugar, cinnamon, and nutmeg; cook over medium heat until bubbly and sauce reaches a syrupy consistency, stirring occasionally, about 10 minutes. Remove from heat; set aside.
2. 2 Meanwhile, cut off and discard ends of rolls. Cut rolls into 1 1/4-inch-thick slices. Cut a horizontal pocket into each slice, leaving three sides intact; set aside.
3. 3 Stir mascarpone, confectioners' sugar, and lemon zest together until smooth; transfer to a small resealable plastic bag. Snip off one corner of the bag; pipe as much filling into pocket of each bread slice as fits without overflowing.
4. 4 Whisk eggs, milk, and vanilla together in a shallow bowl.
5. 5 Melt butter with oil in a large nonstick skillet over medium heat. Dip stuffed bread slices in egg mixture. Add to the skillet; cook until browned on both sides. Serve hot with warm peach sauce.

By Escapechef

Ingredients

• ✓ bolillo roll
• jalapeno pepper
• carrot
• lettuce
• tomato
• avocado
• sunflower oil
• hot sauce
• mayonnaise
• black pepper
• cumin
• oregano
• chipotle pepper
• cilantro
• bread crumb
• egg
• cornstarch
• chicken breast

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
3. 3 Whisk egg in a shallow bowl. Dredge chicken breast through egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to bread crumb mixture. Shake and press seasoned bread crumbs over chicken breast.
4. 4 Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
5. 5 Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
6. 6 Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken in half, lengthwise.
7. 7 Assemble sandwiches. Spread spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapeños to 2 halves. Add chicken and tops of rolls. Serve with remaining spicy mayonnaise for dipping.

By Buckwheat Queen

Ingredients

• ✓ bolillo roll
• cilantro
• egg
• green chile
• chicken broth
• creamed corn
• cornbread
• garlic powder
• sage
• oregano
• cayenne pepper
• black pepper
• chili powder
• cumin
• salt
• poultry seasoning
• onion
• pork sausage
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.
2. 2 Add sausage to a large frying pan over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes.
3. 3 Mix poultry seasoning, salt, cumin, chili powder, black pepper, cayenne, oregano, sage, and garlic powder into the sausage mixture.
4. 4 Combine cornbread crumbles and bolillo pieces in a large bowl. Mix in sausage mixture. Add creamed corn, chicken broth, green chiles, eggs, and cilantro; stir to combine.
5. 5 Transfer stuffing mixture to the prepared baking dish. Cover with foil.
6. 6 Bake in the preheated oven for 25 minutes. Uncover and continue to bake until golden, about 15 minutes more.

By SunnyDaysNora