Mexican Open-Faced Sandwiches

6 Steps to complete

• 1
  Pico de Gallo: In a small bowl, combine tomato, onion, jalapeño, cilantro, lime, and salt and set aside.
• 2
  Beans: Preheat 1 Tbsp. oil in a small pan over medium heat for 2 minutes. Mix in onion and sauté for 1 minute. Stir in garlic and sauté for 30 seconds. Add refried beans and mix until combined and set aside.
• 3
  Preheat oven to 425°F.
• 4
  Chorizo: Preheat a small sauté pan on medium heat for 2 minutes. Add chorizo and cook for 10 minutes while breaking up the meat and set aside.
• 5
  Assembling: Spread half of refried beans in an even layer on top of each slice of bread. Place the bread halves, bean-side-up, side-by-side on a sheet pan. Spread ½ of the cooked chorizo on top of the beans, then top each bread with ¾ cup of Chihuahua® cheese.
• 6
  Place in the preheated oven and bake for 8-10 minutes or until cheese has melted and is golden brown. Top molletes with sour cream and Pico de Gallo. Serve and enjoy!