Molletes with Pico de Gallo
Mexican vegetarian open-faced bolillo sandwiches topped with vegetarian refried beans, melted Monterey Jack cheese, and fresh tomato-onion pico de gallo. Serve as a light meal with the pico spooned on just before eating.
- bolillo
- breakfast
- brunch
- cilantro
- comfort food
- dinner
- egg-free
- jalapeno
- kid-friendly
- light meal
- lime
- lunch
- main course
- mexican
- molletes
- monterey jack cheese
- nut-free
- onion
- open-faced sandwich
- pico de gallo
- plant-based
- quick
- refried beans
- shellfish-free
- snack
- soy-free
- toasted
- tomatoes
- vegetarian
- weeknight
- Cuisine
- Mexican
Shopping options
Check ingredients to include themPackage used · most used first
Monterey Jack cheese, shredded · 2 Cup
Kroger® Monterey Jack Shredded Cheese
100%
Details
Lime juice, freshly squeezed · 2 Tablespoon
Fresh Large Limes - Each
100%
Details
Roma tomatoes, diced · 3 Count
Fresh Roma Tomato
83%
Details
Vegetarian refried beans made without lard · 2 Cup
Kroger® Vegetarian Refried Beans
57%
Details
White onion, finely diced · 0.5 Cup
Jumbo White Onions
50%
Details
Bolillo rolls, split lengthwise · 4 Count
Bakery Fresh White Bolillo Rolls
25%
Details
Jalapeño pepper, seeded and minced · 1 Count
Fresh Jalapeno Peppers
22%
Details
Fresh cilantro, chopped · 0.33 Cup
Soli Organic™ Cilantro Bunch
19%
Details
Ground cumin · 0.5 Teaspoon
Kroger® Ground Cumin Shaker
2%
Details
Fine salt · 0.75 Teaspoon
Morton® Iodized Table Salt
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- bolillo rolls-4 roll
- vegetarian refried beans made without lard-2 cups
- Monterey Jack cheese-2 cups
- Roma tomatoes-3 medium tomato
- white onion-1/2 cup
- fresh cilantro-1/3 cup
- jalapeño pepper-1 pepper
- freshly squeezed lime juice-2 tablespoons
- fine salt-3/4 teaspoon
- ground cumin-1/2 teaspoon
Preheat the broiler to high and set an oven rack about 6 inches from the heat. Finish the quick prep by splitting the bolillo rolls and dicing the tomatoes, onion, cilantro, and jalapeño as needed.
Keep the knife blade angled away from fingers while cutting produce.
Wash hands, knife, and cutting board after handling jalapeño pepper, and avoid touching your eyes.
In a mixing bowl, combine the Roma tomatoes, white onion, cilantro, jalapeño, lime juice, and 1/2 teaspoon salt. Stir gently and let the pico de gallo stand for 10 minutes while you prepare the molletes.
In a small saucepan over medium-low heat, combine the vegetarian refried beans, ground cumin, and remaining 1/4 teaspoon salt. Stir for 3 to 5 minutes until the beans are warm and spreadable.
Place the bolillo halves cut side up on a baking sheet. Broil for 1 to 2 minutes until the bread is lightly toasted at the edges.
Watch the broiler closely because bolillos can brown quickly.
Use oven mitts when handling the hot baking sheet.
Spread each toasted bolillo half with warm beans, then top evenly with Monterey Jack cheese. Broil for 2 to 3 minutes until the cheese is melted and bubbling.
Watch the broiler closely because cheese can brown quickly.
Use oven mitts when handling the hot baking sheet.
Spoon the pico de gallo over the hot molletes. Serve immediately as open-faced sandwiches.
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