Mexican · Breakfast & brunch

Molletes with pico de gallo

Name: Molletes with pico de gallo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 ripe Roma tomatoes, seeded and diced; 1/4 white onion, finely diced; 1 small jalapeño, minced; 1/4 cup chopped cilantro; 1 tablespoon lime juice; 1/4 teaspoon kosher salt; 4 bolillo rolls; 2 tablespoons unsalted butter, softened; 2 cups warm refried black or pinto beans; 8 ounces Oaxaca or Chihuahua cheese, shredded; Pickled jalapeños, for serving

Toasted bolillo halves with creamy refried beans, browned Oaxaca cheese, and sharp fresh pico de gallo.

About 25 minTotal

About 25 minActive

$Cost

EasyDifficulty

Makes 4 servings

Equipment

A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

2 ripe Roma tomatoes, seeded and diced
1/4 white onion, finely diced
1 small jalapeño, minced
1/4 cup chopped cilantro
1 tablespoon lime juice
1/4 teaspoon kosher salt
4 bolillo rolls
2 tablespoons unsalted butter, softened
2 cups warm refried black or pinto beans
8 ounces Oaxaca or Chihuahua cheese, shredded
Pickled jalapeños, for serving

Instructions

Mix tomatoes, onion, jalapeño, cilantro, lime, and salt. Let stand while the oven heats, then drain excess liquid.
. Split bolillos lengthwise, pull out only loose excess crumb, butter the cut faces, and toast until dry and lightly golden.
Spread each half edge-to-edge with a thin layer of warm, spoonable beans. Cover with an even layer of cheese.
Broil until cheese is fully melted and spotted brown, 2 to 3 minutes, watching continuously.
Top with drained pico only after broiling and serve immediately with pickled jalapeños.