Breakfast in 5 minutes non-gluten Air fryer cook
Fast breakfast
Non gluten Mexican Molletes in air fryer
Ingredients
-Frozen non gluten bread or any kind of bread frozen or non frozen.
-Cheddar cheese or any kind of melted cheese
- Mexican salsa hot-middle or mild can be tomato salsa also.
Airfryer roast 5 minutes.
Tip: if you want your bread totally toast either ad one more minute or toast bread before preparation. In that case just cook 2-3 minutes air fryer to melt cheese.
Excuse my non to good video is my first of the kind ????♀️????
Authentic Mexican Molletes
Authentic Mexican Molletes (APOLOGIES FOR MISPRONOUNCING!)
My Authentic Mexican Molletes recipe uses seasoned refried beans and two cheeses on toasted bread with pico de gallo on top. Mexico's twist on bruschetta!
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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
15 oz can black beans (See Note 1)
1 cup shredded pepper jack cheese
1 cup shredded cheddar cheese
3 bread rolls, sliced horizontally (See Note 2)
2 cups pico de gallo salsa (See below)
1/2 cup cotija cheese
Black Bean puree:
15 can black beans with liquid
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp chipotle powder (See Note 3)
1/2 tsp oregano (See Note 4)
1/2 tsp kosher salt
1/4 tsp black pepper
Pico de Gallo:
2 plum tomatoes, seeded and diced
1/2 white onion, diced
1 jalapeno, seeded and diced
1 lime, juice
1/4 cup cilantro, chopped
1/2 tsp kosher salt
Instructions
Feel free to use a 15 oz can refried beans and season as described here. Heat and set aside. If too thick, thin with a little water.
You may also scoop a little of the bread inside of each cut half to make a bread boat.
For the beans:
In a skillet over medium high heat add the black beans and all liquid from can. Add the garlic and onion powders, cumin, chipotle powder, salt and pepper. Stir and cook several minutes.
Mash the beans with back of spoon, a potato masher or in a food processor. Set aside.
For the pico de gallo:
In a small bowl mix together the chopped onion and lime juice. Toss to coat and set aside for 15 minutes.
Add all the other ingredients to a bowl and combine, tossing to coat and season to taste.
Assembly:
Cut the bread rolls in half horizontally, press to flatten and place on a lined baking sheet. Place under the broiler for a few minutes to crisp them up and toast.
Spread each roll with a layer of beans and shredded cheese. Place under the broiler again for 3 minutes or until the cheese is thoroughly melted.
Top with pico de gallo and sprinkle with cotija cheese, serve immediately.
Notes
1. Feel free to use a 15 oz can refried beans and season as described here. Heat and set aside. If too thick, thin with a little water.
2. You may also scoop a little of the bread inside of each cut half to make a bread boat. Discard or use to thicken soup or make croutons.
3. You may substitute 2 chopped chipotles with 1 tablespoon adobo sauce for chipotle powder.
4. Mexican oregano is preferred, found in most markets.
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Molletes | Molletes Mexicanos
You're going to love this easy to make Mexican open faced sandwich with refried beans. It's easy to make, takes no time, plus it's incredibly cheap too.
Get the salsa recipe here:
Ingredients
2 bolillo bread rolls
2 cups refried beans
2 cups shredded manchego cheese
2 cups chunky pico de gallo salsa
More recipes and info on my blog
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eat Canned White Shoepeg Corn
Green Giant Steam Crisp corn is vacuum packed and perfectly steam cooked in the can. It contains the same amount of product as standard can corn, but uses less water.
white shoepeg corn:
can opener:
The name shoepeg corn derives from a shoemaking term used during the 19th century. Shoepeg corn kernels resemble the wooden pegs used to attach soles to the upper part of shoes. Shoepeg corn is a common ingredient in salads and corn dishes throughout the southern United States.
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Have you tried this sandwich? Mollete | Mexican Bean & Cheese
Molletes
“Mexican Bean & Cheese Sandwich”
Have you tried molletes? It’s not a torta, but close. ☺️
It’s something so simple and easy to prepare. A satisfying dish that consists of every day staples such as bread, beans and cheese.
Recipe ⬇️
???? All you need (no exact measurements):
▪️bolillo bread rolls, sliced lengthwise + toasted (find this at most Mexican markets). Some grocery stores sell this in the bakery aisle.
▪️butter, to toast
▪️pinto or black beans (fresh or canned), refried
▪️cheese (queso fresco, queso Oaxaca and/or Mexican/fiesta blend), shredded/crumbled
✨toppings
*pico de gallo
OR
*feel free to add your favorite protein or whatever you like!
???? Directions
In a large pan and on medium-high heat, add butter to both slices and on each side of the bolillo. Toast the bread for a few minutes on each side until gently brown.
Then spread beans by layering it over the open-faced bolillo. Layer the cheese (I used a fiesta blend + queso fresco) over the beans.
Next, heat it all up with the layered cut side facing up. Do this in the same pan on medium-high heat for about 3 minutes. Toast a few minutes longer if you want the cheese slightly golden. You can also skip melting the cheese in a pan and just bake at 400F for about 10 minutes. Just make sure the cheese is melted.
Top with pico de gallo or whatever toppings you prefer. Enjoy!
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Many blessings friends,
Rese ????
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