Molletes
A Mexican breakfast of crusty bolillo rolls, creamy refried beans, melted cheese and fresh pico de gallo.
Ingredients
- bolillo roll3 pcs
- refried black beans300 g
- Chihuahua cheese180 g
- tomato300 g
- white onion1 pcs
- jalapeño pepper1 pcs
- cilantro5 stalks
- lime1 pcs
- salt1 to taste
Instructions
Preheat the oven to 200 °C and set the rack in the middle position.
For the pico de gallo, finely dice the tomatoes, onion and jalapeño, chop the cilantro, add the lime juice and mix in salt to taste.
Transfer the refried beans to a small saucepan and heat over low heat for 5–7 minutes, stirring, until smooth and hot.
Slice the bolillo rolls in half lengthwise and, if you like, scoop out some of the crumb. Arrange the halves cut-side up on a baking sheet and toast in the oven for 3–4 minutes.
Spread each half with the hot refried beans, sprinkle with Chihuahua cheese, and return the baking sheet to the oven for another 5–7 minutes, until the cheese is fully melted and the edges of the bread are lightly browned.
Serve the molletes right away, topped with the pico de gallo.
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