Refried Bean Molletes with Pico de Gallo

Instructions

1. 1

   Make the Pico de Gallo

   • In a medium bowl, combine the finely diced Roma tomatoes, white onion, optional jalapeño, and chopped cilantro.
   • Squeeze the lime juice over the mixture, add 1/4 teaspoon of salt, and stir well to combine.
   • Set aside for at least 10 minutes to allow the flavors to meld together.
2. 2

   Prepare and Toast the Bread

   • Position an oven rack about 6 inches from the heating element and preheat your oven's broiler to high.
   • Slice the bolillo rolls in half lengthwise to create 8 open-faced pieces.
   • Brush the cut sides of the bread evenly with the melted butter.
   • Arrange the rolls butter-side up on a large baking sheet and broil for 1-2 minutes, or until the surface is lightly golden and crisp. Watch them closely as they can burn very quickly.
3. 3

   Assemble the Molletes

   • While the bread is toasting, warm the refried beans in a small saucepan over medium-low heat or in the microwave. Stir in the remaining 1/4 teaspoon of salt and the optional cumin powder.
   • Remove the toasted bread from the oven.
   • Spread a generous, even layer of the warm refried beans over each toasted bread half.
   • Sprinkle the shredded cheese evenly over the beans, covering them completely.
4. 4

   Broil and Serve

   • Return the baking sheet to the oven and broil for another 2-3 minutes.
   • Keep a constant eye on them until the cheese is fully melted, bubbly, and has a few light golden-brown spots.
   • Carefully remove the molletes from the oven. Top each one with a spoonful of the fresh pico de gallo and serve immediately while hot.