Name: Molletes
Total time: 25 min
Yield: 2
Cuisine: mexican
Ingredients: crusty bread rolls or baguette halves (2) — 200 g; canned red kidney beans — 240 g; grated good melting cheese — 120 g; tomato — 1 pcs; onion — 40 g; chili pepper — 0.5 pcs; cilantro; lime — 1 pcs; butter — 20 g; salt

How to cook

Salsa

Preheat the oven to 200 °C. Finely dice the tomato and finely chop the onion, seeded chili and cilantro. Mix, season with salt and squeeze over the juice of half the lime.

Wash your hands with soap after cutting the chili and keep them away from your eyes.

Beans

Drain the beans. Melt 10 g of butter in a frying pan, add the beans and warm them through, mashing with a fork, until you have a thick paste. Season with salt.

If the paste is too thick to spread, loosen it with 1–2 tbsp of water.

Rolls

Split the rolls lengthwise, scoop out a little of the crumb and spread the cut sides with the remaining butter.

Assembly

Spread the halves with the bean paste and sprinkle with cheese.

Roasting

Bake on a tray for 8–10 minutes until the cheese has melted and the edges of the bread are golden.

Serving

Spoon the salsa over the hot molletes and serve with a wedge of the remaining lime. Enjoy!