Golden-Crusted Molletes con Pico
Mexico's answer to avocado toast, but infinitely better. Crusty bolillo rolls are split open, slathered with velvety refried beans, blanketed in molten Oaxaca cheese, and broiled until bubbling and golden. Finished with a mountain of fresh pico de gallo, these open-faced beauties are the epitome of simple food done right.
Ingredients
- 4 bolillo rolls (or French bread rolls), halved lengthwise
- 2 cups refried pinto beans (homemade or canned, warmed)
- 2 cups shredded Oaxaca cheese (or mozzarella)
- 4 Roma tomatoes, finely diced
+ 8 more ingredients
Instructions
Preheat your oven's broiler to high and position a rack about 6 inches from the heating element.
Make the pico de gallo by combining the diced tomatoes, onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt, toss gently, and set aside to let the flavors marry while you prepare the molletes.
Split the bolillo rolls in half lengthwise. If the bread is very thick, pull out some of the soft interior to create a shallow well for the toppings.
Lightly butter the cut sides of each roll half and place them cut-side up on a sheet pan. Broil for 1-2 minutes until just golden and toasted. Watch carefully as they can burn quickly.
Spread a generous layer of warm refried beans on each toasted roll half, going all the way to the edges. Mound shredded Oaxaca cheese on top of the beans.
Return the sheet pan to the broiler and cook for 2-3 minutes until the cheese is fully melted, bubbling, and developing golden-brown spots.
Remove from the oven and immediately spoon the pico de gallo over each mollete. Add avocado slices and a dash of hot sauce. Serve right away while the cheese is still stretchy and molten.
Nutrition Estimate
Per serving • Estimated by Blinner AI