Molletes con Jamón

Open-faced bolillo rolls baked with refried beans, diced ham, and melted Chihuahua cheese, topped with fresh pico de gallo.

Ingredients

• 2 piece Bolillo
• 1 cup Refried beans
• 100 g Diced pork ham
• 1 cup Shredded Chihuahua cheese (or Menonita)
• ½ cup Diced red tomato
• ¼ cup Diced white onion
• 1 piece Finely chopped serrano chile (seeds removed)
• 2 tablespoons Chopped cilantro
• 1 tablespoon Lime juice
• 1 pinch Salt
• 1 tablespoon Neutral vegetable oil

Directions

1. Preheat oven to 350°F. Cut bolillos in half lengthwise, without separating completely. Place them on a baking sheet.
2. In a skillet with oil, brown the diced ham until slightly crispy. Remove and set aside.
3. Spread an even layer of refried beans on the inner surface of each bolillo half.
4. Distribute the browned ham over the beans.
5. Generously cover with shredded Chihuahua cheese.
6. Bake for 8-12 minutes, or until the cheese is melted and golden.
7. Prepare the pico de gallo by mixing tomato, onion, serrano chile, cilantro, lime juice, and salt. Serve the molletes hot with the pico de gallo on the side.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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