Molletes

Ingredients

• 4 bolillo rolls, split lengthwise
• 2 tbsp softened butter
• 2 cups refried beans, warmed
• 1.5 cups shredded Oaxaca or Monterey Jack cheese
• 2 Roma tomatoes, diced
• 1/2 white onion, diced
• 1 jalapeño or serrano chili, minced
• 1/4 cup chopped cilantro
• juice of 1 lime
• salt, to taste

Before you cook

• Combine the diced tomatoes, onion, chili, cilantro, lime juice, and a pinch of salt in a bowl to make the pico de gallo, and set aside.
• Warm the refried beans in a small saucepan over low heat.

Steps

1. Heat the oven broiler.
2. Butter the cut sides of each bolillo half.
3. Broil the buttered rolls, cut-side up, for 2 minutes until lightly golden.
4. Spread the warm refried beans evenly over the toasted halves.
5. Top generously with the shredded cheese.
6. Return the rolls to the broiler for 3 to 5 minutes until the cheese is fully melted and bubbling.
7. Top each mollete with a spoonful of pico de gallo just before serving.