Ham and Cheese Molletes with Pico de Gallo
What Mexicans do with day-old bread: molletes with ham, melted cheese and pico de gallo. Learn why toasting the roll first changes everything.
The story behind
The build follows a quiet logic. The bolillo is lightly toasted first so its crumb forms a barrier against the moisture of the hot refried beans; skip that step and the mollete turns soggy and chewy. The beans go on next, then the ham and cheese, which is broiled until it melts and browns under the oven or grill.
Contrast is the whole point of each bite: crisp bread, creamy beans, molten cheese, and finally the raw pico de gallo, tomato, onion, chile and cilantro, bringing acidity, freshness and a crunch that cuts through the richness. Fresh from the oven it gives off the smell of toasted bread and bubbling cheese.
Instructions
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11. Bread Preparation: Cut the bolillos in half and remove some of the crumb if desired. Lightly toast the bread to create a crispy base.
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22. Bean Base: Spread a generous layer of hot refried beans on each bread half, ensuring even coverage.
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33. Ham and Cheese Assembly: Place the ham slices on top of the beans and cover with the melted cheese, creating the creamy layer seen in the image.
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44. Gratinating: Bake or use a covered griddle until the cheese is completely melted and bubbly.
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55. Finishing Touch: Mix the tomato, onion, and serrano pepper with a pinch of salt. Serve the warm molletes topped with fresh pico de gallo on a plate.
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