Molletes (Mexican bean and cheese toasts)
The Mexican breakfast of bread with refried beans and grilled cheese, topped with a pico de gallo that the garlic and onion salt seasons in an instant.
25 min · Serves 4
Ingredients
- 4 bread rolls or 2 small baguettes
- 20 g butter
- 400 g refried beans
- 200 g grated melting cheese
- 2 tomatoes, finely diced
- A handful of chopped fresh coriander
- Half a lime
- 1 tsp Xalte Garlic & Onion salt
Method
- 1Preheat the oven to 200 °C. While it heats, make the pico de gallo: wash the tomatoes and cut them into dice of half a centimetre, and wash and chop the coriander.
- 2In a bowl, mix the tomato, the coriander, the juice of the half lime and half a teaspoon of the Xalte Garlic & Onion salt. Leave it to stand so the tomato takes on flavour.
- 3Split the rolls in half lengthways (if using baguettes, cut each into two pieces first) and spread the cut side with the butter. Place them on a baking tray cut-side up.
- 4Toast them in the oven for 5 minutes, until the surface is lightly golden and dry to the touch. This stops the bread going soggy under the beans.
- 5Meanwhile, put the beans in a small saucepan with the remaining half teaspoon of Xalte Garlic & Onion salt. Warm over a low heat for 3-4 minutes, stirring, until hot and spreadable.
- 6Spread the beans over each half of bread with a spoon, right to the edges, and cover with the grated cheese.
- 7Return the tray to the oven for 6-8 minutes, until the cheese is melted, bubbling and starting to brown in places.
- 8Serve two halves per person. Just before eating, spoon over the pico de gallo, draining off a little of its liquid with the spoon so it does not soften the bread.
