1
lata (11 oz) de masa para pan Pillsbury Crusty French Loaf
1
lata (15 oz) de Frijoles Negros Progresso®, sin escurrir
Caldo de pollo o agua, si es necesario
1
cucharada de aceite vegetal
1/4
taza de cebolla finamente picada
8
oz de rebanadas de queso mozzarella
Salsa pico de gallo
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Instrucciones
1
Precalienta el horno a 350°F. Hornea la baguette en una charola o bandeja para horno siguiendo las instrucciones del paquete.
2
Mientras tanto en un procesador o licuadora coloca los frijoles con el liquido de la lata y si es necesario agrégale caldo de pollo o agua.
3
En un sartén de 12 pulgadas, calienta el aceite a fuego medio alto. Acitrona la cebolla de 1 a 2 minutos o a que este transparente. Agrega los frijoles y cocina a que se espesen como 1 o 2 minuto, revolviendo constantemente.
4
Deja enfriar la baguette 5 minutos y córtala a la mitad a lo largo. Coloca los molletes de vuelta en el horno a que se derrita el queso o durante 10 minutos. Corta cada mitad en.
5
Sírvelos con la salsa pico de gallo encima.
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Consejos de expertos
consejo 1
Sweet Molletes: Bake French bread as directed on can; cool 5 minutes. Cut in half lengthwise. Spread 1 tablespoon butter or margarine on cut side of each half. Bake 15 minutes longer. Immediately sprinkle 1 tablespoon sugar over butter on each.
consejo 2
Serve any leftover refried beans with tomato-based rice or eggs.
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