Happy Mother's Day from Cabo.....#SundayFunday

Molettes de Jamon y Frijole make for a wonderful brunch.  Crusty rolls, split and slathered with refried beans, topped with ham, cheese and a fried egg.  What's not to love.  Add a sprinkle of pico de gallo for a pop of color and brunch is ready in less than 20 minutes.

The Sunday Funday Bloggers are hosting a Mother's Day Brunch......

I want to start off by wishing all the women out there who in any way are helping or have helped to form and raise another human being a very Happy Mother's Day.

When my friend Amy of Amy's Cooking Adventures announced the theme for today's event I was very pleased.  What a great opportunity to acknowledge all the hard work, patience and love it takes to raise a child.

Knowing that I was going to be spending Mother's Day in Mexico I decided to use that as inspiration for my brunch recipe.  I was also inspired to use up some of the Easter ham, as I tested and served this recipe for a Mexican Monday the day following Easter.

I did a google search and was originally going to make a Torta (Sandwich) but as I was reading through I saw several recipes for Molettes, an open faced sandwich.  All the recipes I saw contained refried beans and cheese that were melted and topped with pico de gallo.  Then there were variations, some contained eggs, some contained ham, some used hot sauce. It is pretty much a Mexican Grilled Cheese so you can use any toppings that you like.

Look below for more lovely recipes to celebrate Mom!

Amy’s Cooking Adventures: Brownie Bottomed Raspberry Cheesecake

A Day in the Life on the Farm: Molettes de Jamon y Frijole

Food Lust People Love: Fresh Peach Cream Pie

Culinary Adventures with Camilla: Oil-Cured Fromage Blanc-Stuffed Nasturtium Leaves

Sneha’s Recipe: Churros French Toast

Making Miracles: Apple Cinnamon Rolls

Mayuri’s Jikoni: Thepla - Gujarati Flatbread

Cook with Renu: Avocado Stuffed Celery Sticks (Oil-Free)

As you are reading this I am spending my first full day in Cabo San Lucas.  My son, Chuck, is with us.  This is the first mother's day that I have spent with Chuck in over 10 years.  I hope that you are doing something wonderful on this day as well.  Adios for now.

Breakfast, Brunch, Eggs, Mother's Day, Mexican, Holidays, Quick, Easy

Breakfast

Mexican

Yield: 4 servings

Author: Wendy Klik

Molettes

Molettes de Jamon y Frijole make for a wonderful brunch. Crusty rolls, split and slathered with refried beans, topped with ham, cheese and a fried egg. What's not to love. Add a sprinkle of pico de gallo for a pop of color and brunch is ready in less than 20 minutes.

Prep time: 5 MinCook time: 7 MinTotal time: 12 Min

Ingredients

• 2 crusty oblong rolls, halved lengthwise
• 2 compari tomatoes
• 1 T. chopped vidalia onion
• 1 small jalapeno, seeded and chopped
• salt and pepper, to taste
• juice of 1/2 lime
• 1 T. butter
• 1 can refried beans
• 4 slices ham, leftover or deli
• 1 c. shredded Mexican blend cheese
• 4 eggs, fried to desired degree
• Avocado for garnish, if desired

Instructions

1. Dice the tomatoes and toss with the onion, jalapeno and lime juice. Season with salt and pepper and set aside.
2. Butter the roll halves and place under the broiler until butter is melted.
3. Remove the rolls and spread 1/4 of the beans onto each half of roll. Top with a ham slice and 1/4 cup of the cheese. Return to broiler until melted and bubbly.
4. Top each sandwich with a fried egg and sprinkle with the pico de gallo. Garnish with avocado slices, if desired and serve.

Nutrition Facts

Calories

411.9

Fat (grams)

24.46

Sat. Fat (grams)

10.41

Carbs (grams)

23.62

Fiber (grams)

5.87

Net carbs

17.77

Sugar (grams)

4.25

Protein (grams)

23.77

Sodium (milligrams)

1124.06

Cholesterol (grams)

215.27

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