20-Minute Blistered Calabacita Molletes (The Weekend Bodega Lunch)

Instructions

1. 1

   Turn your broiler on high. We're doing the prep all at once before the heat goes on so you don't panic later. Chop 2 medium zucchini (calabacitas) into 1/2-inch cubes, chop 1/2 large white onion, and mince 1 jalapeño. Slice your 2 large bolillo rolls right down the middle.

   5 min

   Tip: Mom math: Do the chopping before anyone asks you for a snack. Having everything ready is how we get lunch done fast.

2. 2

   Put your widest cast-iron skillet or comal over medium-high heat until it's screaming hot. Toss in the zucchini dry (no oil yet!). Do not touch it. Treat it mean. Let it hard-char undisturbed for 3 minutes. Once it has a dark, blistered crust, drizzle in 1 tbsp neutral oil, then add the onion, jalapeño, and 1/2 tsp kosher salt. Toss and cook until the onions are soft and the kitchen smells amazing, about 4 more minutes. Scoop the mixture into a bowl.

   8 min

   Tip: This is the secret to zucchini: dry, high heat prevents the dreaded soggy-squash syndrome.

3. 3

   While the zucchini chars (and you are absolutely not stirring it), warm 1 15-oz can refried black beans in a small pot over medium-low heat. Stir in 1 tbsp chipotle peppers in adobo and 1/4 tsp kosher salt. Turn the heat to low just to keep them warm.

   4 min

   Tip: This is how we 'fix' canned beans in Pantry Mode—that smoky adobo wakes them right up so they taste homemade.

4. 4

   Wipe out your hot skillet (or just leave the leftover flavor in there). Place the cut bolillos cut-side down for about 2 minutes to toast the inside of the bread.

   2 min

   Tip: You want a little crunch on the bread so the beans don't make your molletes soggy.

5. 5

   Assembly time! Place the toasted rolls on a foil-lined baking sheet. Smear a thick, even layer of the warm chipotle beans over the cut sides of the bread. Pile your blistered zucchini mixture high on top of the beans. Don't be shy.

   2 min

   Tip: Pack the veggies on tightly so they stay put when the cheese melts.

6. 6

   Blanket everything heavily with 1.5 cups Oaxaca cheese. Slide the baking sheet under the broiler for 3 to 4 minutes. Watch them like a hawk! We want bubbling, golden, melted perfection.

   4 min

   Tip: If your broiler runs super hot, leave the oven door cracked so you can rescue them before they burn.

7. 7

   Pull the molletes from the oven. Scatter 1/4 cup fresh cilantro over the hot cheese, sprinkle with the remaining 1/4 tsp kosher salt, and squeeze wedges from 1 lime over the top. Taste it—then decide if you want to add some extra salsa.

   1 min

   Tip: That hit of fresh lime acid cuts the rich cheese and wakes the whole dish up. Grab some napkins and ándale.