Ingredients
| White onion |
1/4 piece
|
| Serrano chiles, stems removed |
4
|
| Garlic cloves, unpeeled |
3
|
| Roma tomatoes |
4
|
| Salt |
1/2 tsp
|
| Fresh cilantro, roughly chopped |
1/3 cup
|
| Water |
1/2 cup
|
| Mini bolillos |
2
|
| Butter, room temperature |
1 tbsp
|
| Refried beans |
1 cup
|
| Monterey Jack cheese, shredded |
1/2 cup
|
| Cooking oil |
1/2 tbsp
|
| Eggs, beaten |
3
|
Directions
- ROAST onion, serranos, garlic, and tomatoes on a comal or skillet over high heat. TURN frequently with tongs until char spots form. REMOVE from heat and PEEL garlic.
- TRANSFER roasted onion, serranos, garlic, and tomatoes to a food processor. ADD salt, cilantro, and water. PULSE 4-5 times or until desired consistency. TRANSFER to a salsa bowl and SET ASIDE.
- PREHEAT oven to 400°F. LINE a baking sheet with parchment paper.
- SLICE bolillos in half lengthwise and REMOVE some of the crumb inside. SPREAD with butter and ARRANGE on the baking sheet, cut side up. BAKE for 10 minutes or until edges are golden.
- DECREASE oven temperature to 350°F.
- SPREAD bolillo halves with beans and TOP with cheese. RETURN to oven and BAKE for 8 minutes or until cheese melts.
- While cheese melts, HEAT oil in a small pan over medium heat. ADD eggs and FOLD until evenly cooked.
- DIVIDE scrambled egg over bolillo halves, TOP with salsa, and SERVE.