Authentic Mexican Molletes (APOLOGIES FOR MISPRONOUNCING!)

My Authentic Mexican Molletes recipe uses seasoned refried beans and two cheeses on toasted bread with pico de gallo on top. Mexico's twist on bruschetta!


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Ingredients
15 oz can black beans (See Note 1)
1 cup shredded pepper jack cheese
1 cup shredded cheddar cheese
3 bread rolls, sliced horizontally (See Note 2)
2 cups pico de gallo salsa (See below)
1/2 cup cotija cheese

Black Bean puree:
15 can black beans with liquid
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp chipotle powder (See Note 3)
1/2 tsp oregano (See Note 4)
1/2 tsp kosher salt
1/4 tsp black pepper

Pico de Gallo:
2 plum tomatoes, seeded and diced
1/2 white onion, diced
1 jalapeno, seeded and diced
1 lime, juice
1/4 cup cilantro, chopped
1/2 tsp kosher salt


Instructions
Feel free to use a 15 oz can refried beans and season as described here. Heat and set aside. If too thick, thin with a little water.
You may also scoop a little of the bread inside of each cut half to make a bread boat.

For the beans:
In a skillet over medium high heat add the black beans and all liquid from can. Add the garlic and onion powders, cumin, chipotle powder, salt and pepper. Stir and cook several minutes.
Mash the beans with back of spoon, a potato masher or in a food processor. Set aside.

For the pico de gallo:
In a small bowl mix together the chopped onion and lime juice. Toss to coat and set aside for 15 minutes.
Add all the other ingredients to a bowl and combine, tossing to coat and season to taste.

Assembly:
Cut the bread rolls in half horizontally, press to flatten and place on a lined baking sheet. Place under the broiler for a few minutes to crisp them up and toast.
Spread each roll with a layer of beans and shredded cheese. Place under the broiler again for 3 minutes or until the cheese is thoroughly melted.
Top with pico de gallo and sprinkle with cotija cheese, serve immediately.

Notes
1. Feel free to use a 15 oz can refried beans and season as described here. Heat and set aside. If too thick, thin with a little water.
2. You may also scoop a little of the bread inside of each cut half to make a bread boat. Discard or use to thicken soup or make croutons.
3. You may substitute 2 chopped chipotles with 1 tablespoon adobo sauce for chipotle powder.
4. Mexican oregano is preferred, found in most markets.


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