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How to Make Flan
Peruvian Arroz con Pollo
Refried Beans Molletes
refried beans molletes
can (11 oz) Pillsbury™ refrigerated crusty French loaf
can (15 oz) Progresso™ black beans, undrained
Chicken broth or water, if desired
tablespoon vegetable oil
cup finely chopped onion
oz sliced mozzarella or provolone cheese
Pico de gallo salsa (red salsa), if desired
Heat oven to 350°F. Bake crusty French loaf on ungreased cookie sheet as directed on can.
Meanwhile, in blender or food processor, place beans with liquid from can; cover and blend until smooth (add chicken broth to thin if necessary).
In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 1 to 2 minutes or until tender, stirring constantly. Stir in the blended beans; cook uncovered 1 to 2 minutes or until thickened, stirring constantly.
Carefully cut baked crusty French loaf in half lengthwise; place on cookie sheet, cut sides up. Spread refried beans on cut sides of loaf; top with cheese.
Bake about 10 minutes or until cheese is melted. Top with salsa; cut each half into 4 molletes. Serve immediately.
Sweet Molletes: Bake crusty French loaf 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.
Serve any leftover refried beans with tomato-based rice or eggs.
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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