Mexican grilled cheese hero topped with pico de gallo
Want to expand your palate? Add some traditional Mexican cuisine to your family menu. Here, chef Pati Jinich shares recipes for pico do gallo and molletes, both are family favorites and featured in her new book, "Pati's Mexican Table."
Makes 4 cups
- 1 pound ripe tomatoes (about 3 cups), halved, cored and chopped
- 1/2 cup finely chopped white onion
- 1 jalapeño or serrano chile, halved, seeded optional, and finely chopped, more or less to taste
- 1/2 cup coarsely chopped cilantro leaves and top part of stems
- 2-3 tablespoons freshly squeezed lime juice, or to taste
- 2 tablespoons olive oil, optional
- 1 teaspoon kosher or coarse sea salt, or to taste
Place the tomatoes, onion, chile, cilantro, lime juice, olive oil (if using) and salt in a bowl and toss well. Let sit for at least 5 minutes before serving. Store any leftovers, covered, in the refrigerator.
Serves 4 to 6
- 4 teleras, bolillos, Portuguese buns, petite baguettes or large baguettes, cut into 5- to 6-inch pieces
- 2 cups Refried Beans homemade or store-bought
- 2 cups (about 8 ounces) shredded Mexican Oaxaca, Manchego, mozzarella, Monterrey Jack or mild cheddar
- Traditional Tomato Pico de Gallo salsa, or other salsa of your choice
1. Preheat the oven to 350°F. Slice the bread in half lengthwise. Spread each piece with 3 to 4 tablespoons of refried beans and top with 3 to 4 tablespoons of grated cheese. Arrange the molletes on a baking sheet as you make them. If you want to add more toppings like ham, turkey, bacon or chorizo, sprinkle them on top of the cheese. 2. When they are all assembled, bake until the cheese has melted and the bread has a nice toasted crust around the edges, 8 to 10 minutes. Eat while hot.