← Nouns Cooking · Mexican

Ingredients

• 4 bolillo rolls or small crusty white rolls, halved lengthways
• 30 g Butter, softened
• 1 can pinto or black beans (400 g tin), drained
• 1 tbsp Vegetable oil
• ½ tsp Salt
• 200 g Oaxaca, Monterey Jack or mild cheddar, grated
• 2 Tomato, finely diced
• ¼ white onion, finely chopped
• 1 Jalapeño, finely chopped
• 1 handful Coriander (cilantro), chopped
• 1 Lime, juiced

Method

1. Heat the oven to 200°C (400°F). Mix the tomatoes, onion, jalapeño, coriander and lime juice with a pinch of salt for the pico de gallo.
2. Heat the oil in a frying pan, add the beans and a splash of water and mash them as they heat for 4–5 min, until thick and spreadable. Season with the salt.
3. Scoop out a little of the soft bread from each roll half, spread with butter and bake cut-side up for 4–5 min until lightly toasted.
4. Spread the beans thickly over the toasted rolls and cover with cheese. Bake for 6–8 min, until the cheese is melted and bubbling.
5. Top with pico de gallo and serve hot, with salsa on the side.

Tips

• Add crumbled fried chorizo under the cheese for molletes con chorizo.
• A split baguette cut into lengths makes a good stand-in for bolillos.

Sources

Written in our own words after cross-checking these recipes:

Mexican Please ¡Hola! Jalapeño