Molletes with Pico de Gallo
Molletes with Pico de Gallo

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, molletes with pico de gallo. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Molletes with Pico de Gallo is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Molletes with Pico de Gallo is something which I’ve loved my entire life.

Toss the salad well, then divide between the plates with the molletes. Top molletes with Mexican salsa or pico de gallo. I Made It Print Cook's Notes: Traditionally molletes are served with Mexican Sauce (Salsa Mexicana) but any salsa would work with them.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have molletes with pico de gallo using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Molletes with Pico de Gallo:
  1. Get Topping/Spread
  2. Take 2 cup refried beans
  3. Prepare 1 tbsp dried chopped onion
  4. Get 1/2 tbsp garlic powder
  5. Take 1/4 cup picante sauce
  6. Make ready 2 cup shredded cheese, any kind you prefer
  7. Prepare Pico
  8. Prepare 1 medium white onion
  9. Take 3 roma tomatoes
  10. Make ready 1 tbsp lime juice
  11. Prepare 1 tsp sea salt
  12. Make ready 1 small jalapeno
  13. Prepare 1 bunch cilantro
  14. Take 1 clove garlic
  15. Take Bread
  16. Get 1 baguette or any crusty bread
  17. Make ready olive oil, extra virgin

But sometimes I will serve them along a Salsa Verde or Chipotles in Adobo. If making fresh Pico de Gallo, start by giving the veggies a good rinse. These are simply made using refried or mashed beans, cheese and pico de gallo served on bread. The bread typically used is called bolillo and can be found in most market's bakery area, but any bread works for these really.

Instructions to make Molletes with Pico de Gallo:
  1. Slice baguette length wise and lightly coat with olive oil then bake on 400° Until toasted. Don't bake to long.
  2. Mix refried beans, dried onion, garlic powder and picante sauce in a bowl.
  3. Spread bean mixture on the toasted bread and top with cheese and place back in oven on 300° Until cheese is melted.
  4. Chop (by hand) white onion, tomatoes, jalapeno, garlic and cilantro. Place in a bowl and and lime juice and salt. I add a lot of cilantro because I love it so much but it's really up to you and you can make this the day before but it doesn't matter.
  5. When the cheese is melted you can top your molletes with pico and enjoy!

Molletes are easy to love, with warm refried beans and gooey, melted cheese on top of a soft roll topped with zesty pico de gallo, spicy chorizo or cool guacamole. It's virtually impossible to deny them. Back at the kitchen, Milk Street Cook Catherine Smart draws from the flavors of Oaxaca to make Green Enchiladas with Chicken and Cheese (Enchiladas Verdes), and Milk Street Cook Bianca Borges shows us how to make Oaxacan-style Molletes with Pico de Gallo using ingredients easily found in the USA. Sprinkle with cilantro,then transfer to a platter. Serve with pico de gallo, sliced avocado (if using) and pickled jalapeños (if using).

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