MEXICO CITY MOLLETE
Yield Portion Size
24 portions
(1 sandwich)
24 ea |
French rolls
|
6 cups |
Refried black beans
|
12 cups |
Chihuahua cheese
|
12 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
|
48 |
Whole eggs, jumbo, fried
|
1 cup |
Cilantro, fresh, minced
|
View Nutrition Information
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 509 mg | 51% |
Carbohydrate | 58 g | 19% |
Cholesterol | 432 mg | 144% |
Total Fat | 29 g | 44% |
Iron | 5 mg | 30% |
Potassium | 375 mg | 0% |
Calories | 657 kcal | 33% |
Sodium | 1674 mg | 70% |
Protein | 37 g | 73% |
Polyunsaturated Fat | 3 g | 15% |
Saturated Fat | 14 g | 70% |
Vitamin C | 1 mg | 1% |
Vitamin A | 1056 iu | 21% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Cut rolls in in half lengthwise; spread each half with 2 tablespoons refried beans. Top with 1/2 cup Chihuahua cheese and 1/2 cup RO*TEL®.
-
Step 2
Bake at 350°F for 8 to 10 minutes or until cheese is melted.
-
Step 3
Top each mollete with 1 fried egg and 2 teaspoons cilantro. Serve immediately.
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