El Desayuno Universitario II – The University Student Breakfast II
I shared this recipe before here, but I make it so often that I’ve made a few changes. For one thing, Carlos prefers toasted bread, and for another, he prefers Parmesan cheese over Mozzarella because it doesn’t upset his stomach the way heavier cheese does.
So, here is another way to make it! (By the way, I learned recently from my friend Maura over at The Other Side of the Tortilla, that Mexicans eat the same dish. In Mexico it’s called “molletes” – Check out some interesting history and Maura’s recipe, which was also featured on NBC Latino.)
El Desayuno Universitario II
1 loaf French bread
Parmesan cheese, grated (preferably fresh, not powdered)
Refried Beans/Frijoles Molidos
1 large Roma tomato, diced
1 handful of fresh cilantro, chopped
2. Cut the French bread loaf in half lengthwise. Spread each inner half with butter. Place on a hot comal (griddle) to toast for one to two minutes. (You can also use slices of French bread.)
3. Place toasted French bread halves on a baking sheet. Spread each half with refried beans and then top with as much Parmesan cheese as you like.
4. Put into oven at 350 F for 5 to 10 minutes or until bread is warm to the touch on all sides. (You can also do this under the broiler if you like.)
5. In a small bowl, combine diced tomato and chopped cilantro to make a quick fresh salsa. You can also add diced fresh onion, green bell pepper or your favorite fresh chile pepper, such as jalapeño or poblano.
6. Cut French bread loaves into serving sizes and top with fresh salsa.