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Ingredients
US|METRIC
4 SERVINGS
- 8 bolillo
- 2 Tbsp. canola oil
- 8 pork cutlets (3-4 oz.)
- 8 slices queso asadero (or chihuahua)
- 8 slices Black Forest ham (thinly sliced)
- 1 cup flour
- 3 eggs (beaten)
- 2 cups panko breadcrumbs
- canola oil (As needed)
- 3/4 cup refried pinto beans (warmed)
- 1/2 cup Mexican crema (crema)
- 3 Roma tomatoes (thinly sliced)
- 1/2 cup guacamole
- 1/4 cup pickled jalapeno peppers (or 1/4 cup Salsa de Chipotle (recipes in packet))
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Directions
- 1. Preheat the oven to 350oF.
- 2. Split the rolls open lengthwise and remove some of the crumb without breaking the bread.
- 3. Put the rolls back together, arrange on a baking sheet, and brush the crust with oil. Bake in the oven for 6 minutes or until crispy. Remove from the oven.
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