25m$7.72Molletes 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.
- Cuisine
- Mexican
- Energy
- 690 calories per serving
- Protein
- 33.9 g per serving
- Carbs
- 85.4 g per serving
- Fat
- 22.7 g per serving
- Sodium
- 1664 mg per serving
Shopping options
Ground cumin
0.5 Teaspoon
Kroger® Ground Cumin Shaker
2%
White onion, finely diced
0.5 Cup
Kroger® White Onion 3 lb Bag
8%
Fine salt
0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Jalapeño pepper, seeded and minced
1 Count
Fresh Jalapeno Peppers
27%
Monterey Jack cheese, shredded
2 Cup
Kroger® Monterey Jack Shredded Cheese
100%
Bolillo rolls, split lengthwise
4 Count
Bakery Fresh White Bolillo Rolls
100%
Fresh cilantro, chopped
0.33 Cup
Soli Organic™ Cilantro Bunch
19%
Roma tomatoes, diced
3 Count
Fresh Roma Tomato
83%
Vegetarian refried beans made without lard
2 Cup
Kroger® Vegetarian Refried Beans
57%
Lime juice, freshly squeezed
2 Tablespoon
Fresh Large Limes - Each
100%
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-0.5 cups
- fresh cilantro-0.33 cups
- jalapeño pepper-1 pepper
- freshly squeezed lime juice-2 tablespoons
- fine salt-0.75 teaspoons
- ground cumin-0.5 teaspoons
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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