Molletes

Cook Time 30 minutes

Servings makes 4

Ingredients

1 tbsp extra virgin oil

2 rectangular ciabatta bread rolls, split

2 chorizo sausage, skin removed and chop

1 cup grated Manchego cheese

Refried Beans

1 can of kidney beans, drained and washed

1 tsp cumin

1 tsp chipotle in adobo sauce

1 tsp honey

Pico de Gallo Salsa

1 long red chilli, seeds removed, finely chopped

2 ripe tomatoes, quarter and seeds removed, then finely diced

½ white onion, finely chopped

3 sprigs of coriander, stalks and leaves finely chopped

Splash of sherry vinegar

Salt

Method

Preheat oven on grill function.

For the pico de gallo, combine all the ingredients together and season with salt.

Heat oil in a pan and add the chorizo. Fry over a low heat until crispy. Use a slotted spoon to remove and drain chorizo on paper towel.

Keep the chorizo oil in the pan. Now fry off the beans, along with cumin and chipotle in adobo sauce. Add 1 cup of water and simmer until thick and almost all of the liquid has evaporated. Place in a blender and blend until smooth.

Spread refried beans over bread and top with cheese. Grill under the grill element of the oven until golden and bubbly. Top with chorizo and pico de gallo.