MOLLETE
Yield Portion Size
| 24 ea |
Flatbread, 8-inch oval
|
| 6 cups |
Rosarita® Salsa Picante
|
| 6 cups |
Eggs, scrambled
|
| 3 cups |
Bacon, chopped, cooked
|
| 6 cups |
Chihuahua cheese, shredded
|
| 3 cups |
Queso fresco, crumbled
|
| 6 cups |
Avocado, 1/2-inch diced
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 293 mg | 28% |
| Carbohydrate | 43 g | 14% |
| Cholesterol | 174 mg | 57% |
| Total Fat | 35 g | 54% |
| Iron | 2 mg | 10% |
| Potassium | 341 mg | 0% |
| Calories | 594 kcal | 30% |
| Sodium | 1596 mg | 67% |
| Protein | 25 g | 51% |
| Polyunsaturated Fat | 3 g | 13% |
| Saturated Fat | 14 g | 69% |
| Dietary Fiber | 4 g | 14% |
| Vitamin C | 4 mg | 6% |
| Vitamin A | 455 iu | 9% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 400°F.
-
Step 2
To make ONE PORTION, layer the following ingredients on a flatbread: 2 tablespoons Rosarita® Salsa Picante, 1/4 cup eggs, 2 tablespoons bacon, 2 tablespoons Rosarita® Salsa Picante and 1/4 cup Chihuahua cheese.
-
Step 3
Bake flatbread in oven until cheese just begins to brown, about 8 minutes. Remove.
-
Step 4
Top flatbread with 2 tablespoons queso fresco and 1/4 cup fresh avocado.
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