To begin, preheat your oven to 375°F (190°C). Cut the bolillo rolls in half lengthwise, creating 8 open-faced pieces. Lightly spread butter on the cut sides of each half to enhance the flavour and give the bread a crisp, golden texture when toasted.

Place the buttered bolillo halves on a baking sheet, cut side up. Toast them in the preheated oven for about 5-7 minutes or until the edges turn slightly crispy and golden. This step ensures the bread holds up under the toppings.

In a medium saucepan over medium heat, warm the refried beans, stirring occasionally. Season with a little salt and pepper to taste. If you prefer a spicier version, stir in the finely chopped jalapeño at this stage.

Once the bread is toasted, spread a generous layer of the warmed refried beans over each half, ensuring the beans cover the surface evenly. The beans are the key base, providing both flavour and texture to the molletes.

Top each bean-covered bolillo with a handful of shredded Oaxaca or Monterey Jack cheese, distributing it evenly. Make sure to cover the beans fully with cheese for that classic molten top.

Return the prepared molletes to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly. If you'd like a bit of extra crispness, broil them for an additional 1-2 minutes, watching carefully to avoid burning.

While the molletes are baking, prepare the pico de gallo. In a small bowl, mix the diced tomatoes, onion, cilantro, and lime juice. Season with salt to taste. This fresh salsa adds a vibrant and refreshing contrast to the rich, cheesy molletes

Remove the molletes from the oven and transfer them to a serving plate. Top each one with a spoonful of the freshly made pico de gallo for a burst of flavour. Serve immediately, and enjoy with optional sides like pickled jalapeños or a drizzle of hot sauce to enhance the experience.