Maddy shares her recipe for Molletes:
2 bolillos or a large baguette cut in half
2 tablespoons butter, softened
3 oz chorizo (store bought or homemade)
1 cup refried beans (canned or homemade)
2 avocados, pitted, peeled and sliced
¾ cup shredded cheese (Oaxaca, Monterrey Jack or Raclette)
Pico de Gallo Salsa
Yield : 2 cups
½ md onion ( Spanish or red)
2 cups diced tomato
¼ cup chopped fresh cilantro
1 tablespoon finely diced jalapeno
Juice of 1 lemon
½ tablespoon olive oil
Salt To Taste
Crumble the chorizo into a cast iron skillet and cook over medium heat for 10 minutes. Drain fat and set aside. Split bolillos or baguette pieces in half, lengthwise. Heat a skillet over medium heat. Spread the butter on the cut sides of the bread slices. Place them on the skillet (cut side down) until lightly golden brown and crispy.
Spread a thin layer of beans over the toasted bread. Place in a baking sheet. Top with chorizo and cheese. Broil about 3-5 minutes until cheese melts. Take bread sliced off broiler, top with salsa and the avocado slices. You can serve the salsa on the side as well.
For the Salsa mix all ingredients in a non-reactive bowl. Pace in an airtight container and refrigerate until service.