Nan Molletes
Tandoori Nan brushed with olive oil is spread with refried beans and topped with shredded Oaxaca cheese before baking until golden. The Mollete is finished with thinly sliced fresh avocado, fresh Pico de Gallo, crumbled cotija cheese, and fresh lime.
Servings 4 Flatbreads
Ingredients
Nan Molletes
- 1 each Kontos® Tandoori Nan
- 1 Tbsp(s) Olive Oil
- 0.25 cup(s) Refried Beans Canned
- 0.25 cup(s) Oaxaca Cheese Shredded
- 0.5 Each Avocado Fresh, Halved, Cored, Thinly Sliced
- 0.25 cup(s) Pico De Gallo
- 2 tbsp(s) Cotija Cheese Crumbled
- 1 each Lime Wedge Fresh
Instructions
Nan Molletes
- Pre-heat convection oven to 450 Degrees F.
- Place Nan on a sheet pan lined with parchment paper.
- Brush the top of each nan with 1 Tbsp(s) of olive oil.
- Spread each nan with 1/4 cup(s) of refried eans and top each with 1/4 cup(s) of shredded oaxaca cheese.
- Bake for 10 minutes or until crust is golden and cheese is bubbly.
- Finish each flatbread with sliced avocado, 1/4 cup(s) of Pico de Gallo, 2 Tbsp(s) of crumbled cotija cheese and the juice from 1 fresh lemon wedge.
- Cut each flatbread into 4 slices and serve immediately.