Molletes Mexicanos

Ingredients

• 2 cups pinto beans, canned

• 1/2 white onion, diced

• 1 jalapeno, diced

• 1-2 cups Reynaldo's Queso Oaxaca, shredded

• 1 package Reynaldo's Longaniza

• 3-4 bolillo rolls

• Pico de Gallo

Directions

1. In a large pan heated with oil, cook the onion and jalapeno until soft.

2. Add the beans until warm, then mash. Let simmer for 5 minutes, then set aside.

3. In a new pan, cook the Longaniza, crumbling while you cook.

4. Take a roll and cut it in half, spreading the inside with butter. Toast the buttered sides until golden.

5. To both sides of the roll, add a layer of beans and a layer of Longaniza. Top with the Oaxaca and place under the broiler until the cheese is melted.

6. Top with pico de gallo and enjoy.