Molletes

Toast the bread

Heat the oven to 200°C (400°F). Split the rolls in half lengthways and pull out a little of the soft middle. Spread the cut sides with the butter and toast on a tray for about 5 minutes, until lightly crisp and golden at the edges.

• 4 bolillo rolls
• 30 g soft butter

✅ C'est prêt quand : lightly crisp and golden at the edges

Warm the beans

Warm the refried beans in a small pan over low-medium heat for 2–3 minutes, stirring often. Add a splash of water if they are too thick to spread easily.

• 400 g refried beans
• 2 tbsp water

✅ C'est prêt quand : beans are hot and easy to spread

Add beans and cheese

Spread a thick layer of the warm beans on each toasted half, then cover generously with the grated cheese.

• 400 g warm beans from step 2
• 200 g grated cheese

✅ C'est prêt quand : beans and cheese cover the toast evenly

Bake until melted

Put the topped rolls back in the oven and bake for 8–10 minutes, until the cheese is melted and bubbling.

✅ C'est prêt quand : cheese is melted and bubbling with light golden spots

Make the pico de gallo

While the molletes bake, mix the tomatoes, onion, chilli, coriander, lime juice and salt in a bowl to make a fresh pico de gallo.

• 2 tomatoes
• ¼ white onion
• 1 jalapeño or serrano chilli
• 2 tbsp coriander
• ½ lime juice
• 1 pinch salt

✅ C'est prêt quand : ingredients are evenly mixed

Serve

Spoon the fresh pico de gallo over the hot molletes and serve right away.

• all of it pico de gallo from step 5