Molletes with Warm Refried Beans & Pico de Gallo

Molletes with Warm Refried Beans & Pico de Gallo ingredients

• 4 split horizontally Bolillos or crusty rolls
• 1 (15-oz) can Canned refried pinto beans
• 1.5 cups, shredded Monterey Jack or Oaxaca cheese
• 1 tbsp Butter or olive oil
• 2 medium, diced Roma tomatoes
• 0.25 cup, finely diced White onion
• 0.25 cup, fresh, chopped Cilantro
• 1 small, deseeded and minc Jalapeño
• 1 tbsp, fresh-squeezed Lime juice
• 0.25 tsp, or to taste Salt

How to make Molletes with Warm Refried Beans & Pico de Gallo

1. **Prepare Pico de Gallo:** In a medium bowl, combine the 2 diced Roma tomatoes, 1/4 cup finely diced white onion, 1/4 cup chopped fresh cilantro, 1 small minced jalapeño (if using, for a touch of heat), 1 tablespoon fresh lime juice, and 1/4 teaspoon salt. Stir gently to combine all ingredients, then set aside to allow the flavors to meld while you prepare the molletes.
2. **Warm the Beans:** Open the 15-oz can of refried pinto beans and transfer them to a small saucepan. Heat over medium-low heat, stirring occasionally, until the beans are thoroughly heated through and have a smooth, spreadable consistency, about 5-7 minutes. If the beans appear too thick, add a tablespoon or two of water to thin them slightly.
3. **Prepare the Rolls:** Preheat your broiler to high. Line a baking sheet with parchment paper for easy cleanup. Arrange the 4 split bolillos or crusty rolls cut-side up on the prepared baking sheet, ensuring they are not overlapping.
4. **Toast the Rolls:** Place the baking sheet under the preheated broiler for 1-2 minutes, just until the rolls are lightly golden brown and slightly crispy. Watch them carefully as broilers can toast quickly to prevent burning.
5. **Assemble Molletes:** Remove the baking sheet from the broiler. Evenly spread a generous layer of the warm refried beans over the toasted cut-sides of each roll half, spreading nearly to the edges.
6. **Add Cheese and Broil:** Sprinkle about 1.5 cups of shredded Monterey Jack or Oaxaca cheese evenly over the refried beans on each roll half. Return the baking sheet to the broiler for 2-4 minutes, or until the cheese is completely melted, bubbly, and slightly golden in spots. This indicates the cheese is perfectly cooked.
7. **Serve:** Carefully remove the molletes from the broiler. Serve them immediately, topped generously with the fresh Pico de Gallo. For an extra touch of richness, you can melt 1 tablespoon of butter in a small pan and drizzle it over the molletes before serving, or brush the rolls with olive oil before toasting.

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