Molletes with Pico de Gallo

Mexican · 18 min · Beans · vegetarian, gluten-free

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Ingredients

• 2 bolillo rolls
• 1.5 cups canned refried pinto beans
• 1.5 cups shredded Oaxaca cheese
• 2 roma tomatoes
• 1/4 white onion
• 1 serrano chile
• 3 tbsp fresh cilantro
• 1 lime
• 2 tbsp butter

Method

1. Heat the oven broiler and split the bolillos lengthwise, pulling out a little crumb to make a well.
2. Butter the cut sides and toast under the broiler for 2 minutes until golden.
3. Warm the refried beans and spread a thick layer into each roll half.
4. Top with shredded Oaxaca cheese and broil for 4 to 5 minutes until melted and bubbling.
5. Dice tomatoes, onion, serrano, and cilantro and toss with lime juice and salt for pico de gallo.
6. Spoon the pico de gallo over the melted cheese and serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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