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Recipe combo

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.

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Recipe details

Cuisine
Mexican
Servings
4
Total time
25 min
Prep
15 min
Cook
10 min
Difficulty
medium

Ingredients

  • 4 Count Bolillo rolls, split lengthwise - 4 (rolls), Split lengthwise for open-faced sandwiches.
  • 2 Cup Vegetarian refried beans made without lard - 2 (cups), Check that the beans are vegetarian and made without lard.
  • 2 Cup Monterey Jack cheese, shredded - 2 (cups), shredded
  • 3 Count Roma tomatoes, diced - 3 (medium tomatoes), Use 3 medium tomatoes.
  • 0.5 Cup White onion, finely diced - 1/2 (cup), finely diced
  • 0.33 Cup Fresh cilantro, chopped - 1/3 (cup), chopped
  • 1 Count Jalapeño pepper, seeded and minced - 1 (pepper), Seeded before mincing.
  • 2 Tablespoon Lime juice, freshly squeezed - 2 (tablespoons), Juice from fresh limes is used in the pico de gallo.
  • 0.75 Teaspoon Fine salt - 3/4 (teaspoon), Use 1/2 teaspoon in the pico de gallo and the remaining 1/4 teaspoon in the beans.
  • 0.5 Teaspoon Ground cumin - 1/2 (teaspoon)

Instructions

  1. Preheat and prep

    1. *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.

  2. Make the pico de gallo

    2. 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.

  3. Warm the beans

    3. 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*.

  4. Toast the bolillos

    4. 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*.

  5. Top and melt the cheese

    5. 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*.

  6. Finish and serve

    6. Spoon the pico de gallo over the hot molletes. *Serve immediately* as *open-faced sandwiches*.