January 1, 2009
Yield: 20 servings.
1 26-oz. bag Santiago® Seasoned Black Beans
3 cups salsa verde (recipe follows)
20 sandwich rolls
¾ cup unsalted butter, softened
40 oz. Queso Oaxaca or mozzarella cheese, shredded
¾ tsp. salt
24 oz. tomatillos, husked
¾ cup cilantro, coarsely chopped
⅓ cup onion, diced
¾ tsp. garlic
1½ serrano chiles, seeded and chopped
Prepare Santiago® Seasoned Black Beans according to package directions. Hold warm.
For salsa verde: Place tomatillos in boiling water for 5 minutes. Drain and cool. Combine cooled tomatillos in a blender or food processor with cilantro, onion, garlic, Serrano chiles and salt. Blend to sauce consistency. Cover and refrigerate until needed.
For sandwiches: Cut each 6" roll in half lengthwise and scoop out some of the soft center from each half to create a cavity. Butter the rolls on the cut side. Brown on a 350°F flat grill, buttered-side down for 4 minutes or until golden and crisp.
To assemble molletes: Spoon 1 Tbsp. salsa verde into the cavity of each roll half. Top the salsa with ¼ cup of Santiago® Seasoned Black Beans. Top the black beans with 1 oz. cheese. Place the assembled roll halves on a pan and broil just until the cheese melts. Serve two halves per person.
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