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Greatest plates · Breakfast
Molletes with Pico de Gallo
Toasty split bolillo rolls piled with warm refried beans and melted cheese, grilled until bubbling and topped with a bright, fresh pico de gallo. A classic Mexican breakfast that eats like comfort food but packs over 30 g of protein per serve from the beans, cheese and bread.
Serves 4Prep 15 minCook 12 minBreakfastbeans and cheese
Containsdairy · gluten
Protein 25%Carbs 40%Fat 35%
About 558 kcal a serve — 34 g protein, 55 g carbs, 22 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Make the pico de gallo
freshCombine the diced tomatoes, onion, chilli and coriander in a bowl. Squeeze over the lime juice, season with salt and stir. Set aside to let the flavours mingle while you build the molletes.
In the bowlPico de gallo →
stir and rest 10 min
Warm the beans
warmTip the refried beans into a saucepan and warm over medium heat, stirring often, until hot and spreadable, about 4 minutes. Loosen with a splash of water if they are stiff.
In the panBeans →
medium, 4 min
Prep the rolls
toastHeat the grill (broiler) to high. Halve the rolls lengthways and butter the cut sides. Toast them cut-side up under the grill for 1-2 minutes until lightly golden.
On the trayRolls →
grill 1-2 min
Top and grill
meltSpread each roll half generously with warm refried beans, then scatter over the grated cheese. Grill for 4-6 minutes until the cheese is melted and bubbling and starting to brown at the edges.
On the trayMolletes →
grill 4-6 min
Serve
plateTransfer the molletes to plates and spoon the pico de gallo over the top, or serve it on the side for topping as you go. Eat hot.
serve hot
Cook's noteSwap in black or pinto refried beans to taste. A dollop of sour cream or a few slices of avocado are traditional extras if you want them.
Estimated per serve
558 kcal · 34 g protein · 55 g carbs · 22 g fatestimates, within ~10%
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