Molletes
Toasted bolillo rolls split and spread with refried beans and melted cheese, broiled until bubbly. A beloved Mexican breakfast or snack served with fresh pico de gallo.
Ingredients
- 4 bolillo rolls (or French rolls), halved lengthwise
- 2 cups canned refried beans
- 2 tbsp unsalted butter, softened
- 2 cups Monterey Jack cheese (or Oaxacan cheese), shredded
- 2 roma tomatoes, diced
- 1/4 cup white onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno, seeded, minced
- 2 tsp fresh lime juice
- 1/2 tsp salt
Instructions
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1
Preheat broiler to high. Line a baking sheet with foil.
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2
Make the pico de gallo: combine 2 diced roma tomatoes, 1/4 cup finely diced white onion, 1/4 cup chopped fresh cilantro, 1 seeded, minced jalapeno, 2 tsp fresh lime juice, and 1/2 tsp salt in a bowl. Toss and set aside.
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3
Lightly spread 2 tbsp softened unsalted butter on the cut sides of the 4 halved lengthwise bolillo rolls (or French rolls) and place cut-side up on the prepared baking sheet.
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4
Broil the bolillos for 2-3 minutes until lightly toasted. Watch closely.
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5
Remove from the broiler. Spread a generous layer of 2 cups canned refried beans over each toasted half.
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6
Top evenly with 2 cups shredded Monterey Jack cheese (or Oaxacan cheese).
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7
Return to the broiler for 2-3 minutes until the cheese is fully melted and beginning to bubble and brown. Watch closely to avoid burning.
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8
Serve immediately topped with the fresh pico de gallo.