Molletes are a beloved Mexican comfort food made with bolillo rolls, refried beans, and melted cheese, often topped with fresh pico de gallo. Quick, simple, and deeply satisfying, they’re perfect for breakfast, lunch, or a midnight snack—like the Mexican version of cheesy toast, but better.
Yields: 6 servings
Prep time: 15 minutes
Cook time: 10 minutes
Why You’ll Love It:
- Ready in 10 minutes with pantry staples
- Perfect vegetarian Mexican dish
- A great way to use day-old bread or leftover beans
- Customizable toppings: avocado, salsa, jalapeños
- Kid-friendly and endlessly satisfying
Ingredients:
- 6 bolillo rolls (or similar crusty rolls), sliced in half lengthwise
- 1 cup refried beans (canned or homemade)
- 1 ½ cups shredded Oaxaca cheese (or Monterey Jack or mozzarella)
- ½ cup crumbled chorizo (optional)
- Salsa fresca, for topping
- Pickled jalapeños, for topping (optional)
Equipment:
- Baking sheet
- Oven or broiler
Instructions:
Step 1: Preheat the oven broiler or oven to 350°F (175°C). Place the bolillo halves, cut-side up, on a baking sheet.
Step 2: Lightly toast the bolillo halves in the preheated oven or under the broiler for 2-3 minutes until slightly golden. Watch carefully to avoid burning.
Step 3: Spread a generous layer of refried beans evenly over the toasted cut sides of the bolillos.
Step 4: If using, sprinkle the crumbled chorizo evenly over the refried beans.
Step 5: Top each bolillo half generously with shredded Oaxaca cheese.
Step 6: Return the baking sheet to the oven or under the broiler. Cook for another 2-5 minutes, or until the cheese is melted and bubbly and starts to turn golden brown.
Step 7: Remove the molletes from the oven and top generously with salsa fresca and pickled jalapeños, if desired. Serve immediately and enjoy!
Pro Tips
- Bean Upgrade: Sauté canned refried beans with 1 tsp cumin and a splash of chicken broth for extra flavor.
- Vegan Version: Use vegan cheese and skip the crema.
- Meal Prep: Store pico de gallo separately; assemble before eating to keep bread crispy.
Variations
- Breakfast Molletes: Top with a fried egg and chorizo.
- Spicy Fiesta: Add chipotle peppers in adobo to the beans.
- Tinga Twist: Use shredded chicken tinga instead of beans.
Serving Ideas
- With A side of Mexican rice or a simple lettuce salad.
- For a Crowd: Cut into smaller pieces for an appetizer.
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