Easiest Way to Prepare Appetizing Molletes with Pico de Gallo

Molletes with Pico de Gallo. Toss the salad well, then divide between the plates with the molletes. Talk about a way to make them even more wholesome and colorful. A healthy mix of ripe tomatoes, a bit of onion, cilantro and fresh chile, all mixed with fresh squeezed lime juice.

I Made It Print Cook's Notes: Traditionally molletes are served with Mexican Sauce (Salsa Mexicana) but any salsa would work with them. If you would like to make them fancier you could add toppings such as: bacon, chorizo, mushrooms or poblano peppers.. Molletes with Pico de Gallo is a very common and delicious breakfast dish in Mexico. You can cook Molletes with Pico de Gallo using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Molletes with Pico de Gallo

1. You need of Topping/Spread.
2. Prepare of refried beans.
3. Prepare of dried chopped onion.
4. It's of garlic powder.
5. Prepare of picante sauce.
6. You need of shredded cheese, any kind you prefer.
7. It's of Pico.
8. You need of medium white onion.
9. It's of roma tomatoes.
10. It's of lime juice.
11. It's of sea salt.
12. It's of small jalapeno.
13. It's of cilantro.
14. It's of garlic.
15. It's of Bread.
16. It's of baguette or any crusty bread.
17. Prepare of olive oil, extra virgin.

It's fresh, a little bit spicy (this is optional of course) and it's also a meat-free dish, so if you're in the mood for a savoury vegetarian breakfast, this is definitely one of the tastiest options available. 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.

Molletes with Pico de Gallo step by step

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. Pico de gallo (fresh tomato salsa) adds color and fresh flavor to the molletes, so we consider it a necessary embellishment; sliced avocado and pickled jalapeños are delicious, but optional. Don't walk away from the bread as it broils.