Seared Panela Molletes

Directions

1. Make the creamy adobo: Combine sour cream, chopped chipotles, adobo, and half the garlic together in a small bowl; stir to combine. Season with salt, if desired. Let sit at room temperature until ready to serve, or chill if making ahead.
2. Heat 3 tablespoons of olive oil in a medium heavy skillet, preferably cast iron, over medium heat. Cook onion and remaining garlic, stirring occasionally, until tender and just beginning to brown, 6 to 8 minutes.
3. Increase heat to high. Add beans and their liquid (mixture will spit and sputter but will quickly settle down). Cook, stirring occasionally, until about half of the liquid has cooked off, about 5 minutes. Use a potato masher or fork to smash the beans until there are no whole beans remaining and the mixture is thick, smooth, and creamy. Remove from heat, taste and season with salt if necessary. Let cool slightly; the refried beans will thicken as they sit.
4. Sear the queso panella: Heat remaining 2 tablespoons of olive oil in a medium nonstick skillet over medium-high heat. Working in batches, cook panela until seared and deep golden brown on both sides, about 3 minutes per side. Transfer to a plate and repeat with remaining panela.
5. To assemble, spread about ⅓ cup refried beans on the cut side of each toasted roll. Top with seared panela, pico de gallo, avocado slices, a drizzle of chipotle crema, and a squeeze of lime.