Photograph of the finished Molletes con pico de gallo

Mexico · Bánh mì nướng đậu phô mai xốt tươi

Molletes con pico de gallo

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mexican bolillo bread Mexican bolillo bread 4 loaves
  • Photograph of Black beans Black beans 600 g
  • Photograph of Oaxaca cheese Oaxaca cheese 400 g
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 1.6
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Herbs Herbs 100 g
  • Photograph of Lime Lime 4
  • Photograph of Oil Oil 120 ml
  • Photograph of Salt Salt 20 g

Method

  1. 1 Cook the black beans until tender, then mash them and stir-fry until the mixture thickens.
  2. 2 Cut the loaf in half lengthwise, then hollow out the inside to make the center of the loaf deeper.
  3. 3 Hollow out the center of the bean and cheese to fit more filling; if you don't hollow it out, the filling will all slide out.
  4. 4 Spread a thick layer of mashed beans, then sprinkle shredded Oaxaca cheese on top.
  5. 5 Bake at 220 degrees for 10 minutes until the cheese melts and the crust is crispy.
  6. 6 Chop tomatoes, onions, jalapeño peppers, and herbs, then mix with lime juice and salt, and arrange on hot bread.

With an appliance

  • Air fryer 25 min

    Replace step 5: steam in a 200-degree oven for 7 minutes; the crust will crisp up faster than baking in a conventional oven.

Start cooking