Molletes – bean and cheese open rolls

Ingredients for 4 portions

• 6Crusty white rolls, split
• 2 tbspButter, softened
• 450 gRefried beans, 1 can
• 250 gChihuahua cheese, grated
• 3Tomatoes
• ½Yellow onion
• 1Serrano chile
• 4 tbspCoriander, chopped
• 1Lime
• to tasteSalt

Method

1. Heat the oven to 200 °C. Split the rolls lengthways, pull out a little of the crumb and butter the cut sides.
2. Spread a generous layer of refried beans on each half and cover with the cheese. Put them on a baking tray.
3. Bake for 10–12 minutes, until the cheese has melted and the edges of the bread are golden.
4. Meanwhile, make the pico de gallo: finely chop the tomatoes, onion, chilli and coriander and mix with the lime juice and some salt.
5. Serve the molletes hot with the pico de gallo on top or alongside.

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