Molletes with Refried Beans and Pico de Gallo

Molletes with Refried Beans and Pico de Gallo ingredients

• 2 medium Roma tomatoes
• 1/4 small white onion
• 1/2 jalapeño
• 2 tbsp fresh cilantro
• 1 tbsp lime juice
• 1/4 tsp salt
• 2 bolillo rolls or small baguettes
• 1 15-oz can canned refried pinto beans
• 1 cup Oaxaca or Monterey Jack cheese
• 1 tbsp olive oil

How to make Molletes with Refried Beans and Pico de Gallo

1. Prepare the Pico de Gallo: Dice the 2 medium Roma tomatoes, 1/4 small white onion, and 1/2 jalapeño (remove seeds for less heat). Mince 2 tablespoons fresh cilantro. In a small bowl, combine all diced ingredients with 1 tablespoon lime juice and 1/4 teaspoon salt. Stir well and set aside to allow flavors to meld.
2. Preheat your oven to 400°F (200°C). If using bolillo rolls, slice each of the 2 rolls lengthwise, creating four open-faced halves. If using a baguette, cut it in half lengthwise, then crosswise to create four pieces.
3. Warm the refried beans: Open the 15-oz can of refried pinto beans. Heat them gently in a small saucepan over medium-low heat, stirring occasionally, until warm and smooth, about 5-7 minutes. You can add a splash of water or broth if they are too thick.
4. Prepare the bread: Lightly brush the cut sides of the bolillo rolls or baguette pieces with 1 tablespoon olive oil. Place them on a baking sheet, cut-side up.
5. Assemble the molletes: Spread an even layer of the warm refried beans over the oiled cut surface of each bread half. Ensure the beans go almost to the edges.
6. Generously sprinkle 1 cup shredded Oaxaca or Monterey Jack cheese over the refried beans on each bread half. Make sure the cheese covers the beans completely for a good melt.
7. Bake the molletes in the preheated oven for 8-12 minutes, or until the cheese is completely melted, bubbly, and lightly golden brown at the edges. Watch carefully to prevent burning.
8. Remove the molletes from the oven. Immediately transfer them to serving plates. Top each mollete with a generous spoonful of the freshly made Pico de Gallo.
9. Serve hot and enjoy this simple yet incredibly satisfying Mexican breakfast. You can also add a side of sliced avocado or a fried egg if desired.

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