serves
4-6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 4 teleras or bolillos (see note), or a large baguette cut into 15 cm lengths
- 480 g (2 cups) refried beans (see Note)
- 200 g (2 cups) grated Mexican oaxaca cheese (see Note), mozzarella, cheddar or other melting cheese
- pico de gallo or other salsa, to serve
Instructions
Preheat the oven to 180˚C.
Slice the bread in half lengthwise to make 8 pieces. Spread each piece with ¼ cup refried beans, top with ¼ cup grated cheese and place on a baking tray.
Bake for 8–10 minutes or until the cheese is melted and the bread has a nice toasted crust around the edges. Serve with pico de gallo salsa, or a salsa of your choice, on the side or on top.
Notes
• Teleras and bolillos are the Mexican adaptation of the baguette. You can use petite baguettes or cut individual portions from a large baguette.
• Oaxaca cheese, from the Mexican state of Oaxaca, is a melting cheese with a similar texture to mozzarella. It is difficult to source in Australia.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
