Due to an increase of orders, there will be some delays in shipping, thank you for your patience
Due to an increase of orders, there will be some delays in shipping, thank you for your patience
8 slices Gluten-Free White Sandwich Bread
Avocado oil, as needed
1 bag Siete Chile Lime Puffs
1 cup Dairy-free shredded cheese
1 can Siete Refried Pinto Beans
Siete Salsa Cremosa, as needed
Siete Salsa Roja, as needed
1 cup Vegan egg replacement
Salt & Pepper, to taste
30 minutes
4-8
Rated 5.0 stars by 1 users
Meet Hugo Gamino! (A.K.A.@hugo_gamino on Instagram). Hugo is originally from the 956, just like our Garza family! He’s also a member of our Culinary Creators familia. On a recent trip to our Siete HQ, he created these Gluten Free Mollete Bites using our Grain Free Chile Lime Puffs, Vegan Refried Pinto Beans, Salsa Cremosa, and our Mild Salsa Roja. P.S. Molletes are bread rolls (bolillos) sliced in half and topped with beans, cheese, and more. Hugo put his own spin on this traditional meal! They’re nostalgic, crispy, and full of flavor.
8 slices Gluten-Free White Sandwich Bread
Avocado oil, as needed
1 bag Siete Chile Lime Puffs
1 cup Dairy-free shredded cheese
1 can Siete Refried Pinto Beans
Siete Salsa Cremosa, as needed
Siete Salsa Roja, as needed
1 cup Vegan egg replacement
Salt & Pepper, to taste
8 slices Gluten-Free White Sandwich Bread
Avocado oil, as needed
1 bag Siete Chile Lime Puffs
1 cup Dairy-free shredded cheese
1 can Siete Refried Pinto Beans
Siete Salsa Cremosa, as needed
Siete Salsa Roja, as needed
1 cup Vegan egg replacement
Salt & Pepper, to taste
Heat avocado oil in a pan to around 375F
Cut the crust off the slices of GF bread and set aside for breading crust)
Spread refried beans onto one side of the bread slices making sure every inch is covered
Sprinkle cheese covering the surface of the slice in a thin, even layer
Drizzle a light amount of salsa cremosa over the cheese
Combine two slices of bread to make a sandwich with the fillings inside. In the instance beans have spread outside of the sandwich, clean up the edges with a spoon or offset spatula.
Pulse the bread crust pieces and the bag of Siete Chile Lime Puffs in a food processor until an even mix has been made into bread crumbs.
Pour the Vegan egg replacement into a shallow bowl
Dip the sandwiches into the “egg”, covering all sides. Transfer to the breadcrumb mixture, to fully cover.
Place the breaded sandwiches in the hot oil, cooking on both sides for approximately 2-3 minutes.
Prep your serving platter with a spoonful of salsa roja in the center of the plate.
Once the breadcrumbs have fried and the sandwich has warmed through, slice in half and place over the salsa roja. Drizzle salsa cremosa the tops of the sandwiches. As an optional garnish, top the mollete bites with sliced radish, sliced jalapeno, and microgreens.
Provecho!
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