Molletes (Mexican Bean and Cheese Toasts)

Ingredients

• •4 bolillo rolls, halved lengthwise
• •2 cups refried pinto beans
• •2 cups Oaxaca cheese, shredded
• •2 medium tomatoes, diced
• •1/3 cup white onion, finely diced
• •1 jalapeño, finely diced
• •1/4 cup fresh cilantro, chopped
• •2 tbsp fresh lime juice
• •1/2 tsp salt

Directions

1. 1Heat oven to 425°F (220°C) and place the bolillo halves cut-side up on a baking sheet.
2. 2Warm the refried beans until spreadable and divide them evenly among the rolls.
3. 3Cover the beans generously with shredded Oaxaca cheese.
4. 4Bake 8–10 minutes until the bread edges are crisp and the cheese is bubbling.
5. 5Mix tomato, onion, jalapeño, cilantro, lime juice, and salt into a fresh pico de gallo.
6. 6Spoon pico de gallo over the hot molletes just before serving.

💡 Add the pico only after baking; putting it under the cheese releases moisture and softens the toasted bread.

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