Molletes Recipe (Open-Faced Mexican Sandwiches)

🧂 Ingredients

• 1 pound vine ripened tomatoes

  chopped
• 2 jalapeno peppers

  chopped
• 1 small white onion

  chopped
• 3 cloves garlic

  minced
• 1 packed cup cilantro cleaned and stemmed

  (1/2 to 1 cup packed - to your preference)
• Juice from 1 lime
• Salt and pepper to taste
• 4 bolillo rolls

  halved lengthwise (or use ciabatta rolls, baguettes, or similar – it works with any of your favorite rolls)
• 4 tablespoons vegetable oil

  or use butter
• 2 cups refried beans
• 1 cup shredded oaxaca, chihuahua, or white cheddar cheese

  (you can use any melty cheese, like Monterrey Jack, Pepper jack, etc.)

Instructions

• 1 Mix all of the ingredients together in a medium bowl. Cover and let the flavor
  mingle for a good hour or so, though you can serve it right away if you're in a
  hurry.
• 2 Preheat oven to 400 degrees F (200 C).
• 3 Set the buns, cut side up, on a parchment paper lines baking sheet.
• 4 Remove some of the bread/crumb to make room for toppings and brush with oil.
  Discard the crumbs or save for another use.
• 5 Bake the bread slices for 5-6 minutes, or until lightly toasted. Remove from
  heat and cool slightly.
• 6 Top each with refried beans and shredded cheese.
• 7 Bake for 5 minutes longer, or until the bread is crusty and the cheese is melty.
• 8 Top with pico de gallo or your favorite salsa and serve.

Nutrition Info