4 Serves
30 Mins
Preheat your oven to 200°C. Slice the bolillo rolls in half lengthwise and scoop out a small portion of the soft interior to create a shallow well.
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EgyptianVitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
213 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
247 mg / 1,250 mgPotassium
504 mg / 4,700 mgSodium
491 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
6 g / 28 gSugar
35 g / 50 gSaturated Fat
3 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Spread a generous layer of refried beans onto each bread half, then top with shredded pepper jack cheese.
Place the assembled rolls on a baking sheet and bake for 10 minutes, or until the cheese is melted and bubbly and the bread is toasted.
Remove from the oven, season lightly with salt and pepper to taste, and serve immediately topped with fresh pico de gallo.
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Greek