Molletes with Refried Beans and Pico de Gallo

• 2 pieces Crusty white bread, bolillo-style rolls if possible
• 1 tbsp Vegetable oil
• 300 g Refried beans
• 150 g Queso Oaxaca
• 2 medium Tomato, ripe but firm
• 1 small White onion
• 15 g Fresh coriander
• 1 medium Lime
• 1 small Jalapeno pepper

1. Heat the oven to 220°C (430°F) and set a baking tray inside to warm. Split the crusty white bread lengthways and brush the cut sides lightly with the vegetable oil.
2. Warm the refried beans in a small saucepan over low heat, stirring, until loosened and spreadable. If they seem very thick, add a small splash of water and stir until smooth.
3. Dice the tomato and finely dice the white onion. Finely chop the fresh coriander, then squeeze in the lime juice and mix to make a simple pico de gallo.
4. Finely chop the jalapeno pepper and stir it into the pico de gallo. Taste and add a little more lime juice if you want it sharper.
5. Toast the bread cut-side up on the hot tray for 4 to 5 minutes until lightly golden. Spread the warm refried beans over each half, then top with the queso Oaxaca.
6. Return to the oven for 4 to 6 minutes, until the cheese is melted and bubbling at the edges. Serve straight away with the pico de gallo spooned over the top or on the side.

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