Bean and Cheese Molletes with Pico de Gallo

What you need

• 2 ripe tomatoes, finely diced
• 1/4 white onion, finely diced
• 1 serrano chile, finely chopped
• 1 handful cilantro, chopped
• 1 tbsp lime juice
• salt, to taste
• 4 bolillo rolls, or short crusty French rolls
• 30 g (2 tbsp) unsalted butter, softened
• 400 g (14 oz) refried beans, warm
• 120 g (1 cup) Chihuahua or Oaxaca cheese, grated, or Monterey Jack
• 1 avocado, sliced, for serving, optional

Method

Restated from the original video

1. 1

   For the pico de gallo, mix the tomatoes, onion, chile, cilantro and lime juice in a bowl. Season with salt and set aside.

2. 2

   Heat the broiler to high with a rack about 15 cm (6 in) below the element.

3. 3

   Split the rolls in half lengthwise. Pull out a little of the soft crumb from each half to make a shallow bed.

4. 4

   Spread the cut sides with the butter and lay them, cut side up, on a foil-lined baking sheet.

5. 5

   Broil until the edges are golden and crisp, 1-2 min. Watch closely, as they burn fast.

6. 6

   Spread a thick layer of the beans over each half, right to the edges.

7. 7

   Cover the beans with the cheese, making sure it reaches the edges too.

8. 8

   Broil again until the cheese is melted and bubbling and the beans are hot, 3-5 min.

9. 9

   Top each mollete with a spoonful of pico de gallo and a few slices of avocado if using. Serve hot.

Imported from goya.es. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.