Mexican 10 min

Molletes con Pico de Gallo

Name: Molletes con Pico de Gallo
Total time: 10 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 telera or bolillo rolls, halved; 2 cups refried black beans, warm; 2 cups Oaxacan cheese or mozzarella, shredded; 4 Roma tomatoes, diced; ½ white onion, finely diced; 2 jalapeños, minced; ½ cup fresh cilantro, chopped; 2 tablespoons fresh lime juice; Salt to taste

vegetarianbreakfastquick

Ingredientsfor 2

380

Cal

18g

Protein

48g

Carbs

14g

Fat

14 telera or bolillo rolls, halved
22 cups refried black beans, warm
32 cups Oaxacan cheese or mozzarella, shredded
44 Roma tomatoes, diced
5½ white onion, finely diced
62 jalapeños, minced
7½ cup fresh cilantro, chopped
82 tablespoons fresh lime juice
9Salt to taste

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Instructions

1
Preheat broiler to high. Make the pico de gallo: combine tomatoes, onion, jalapeños, cilantro, lime juice, and salt. Let rest 10 minutes for the flavors to meld.
2
Spread each halved roll cut-side up on a baking sheet. Spread a generous layer of warm refried beans on each half, then top with a mound of shredded cheese.
3
Broil 4 inches from the heat for 4–5 minutes until the cheese is completely melted, bubbly, and has golden-brown spots.
4
Remove from broiler and immediately top each mollete with a generous spoonful of fresh pico de gallo. The contrast of the hot, melted cheese with the cool, acidic pico is essential. Serve immediately.