Mexican molletes

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5 from 4 votes

Molletes are a tasty, comforting breakfast or snack, and they're also so easy to make.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: Mexican

Servings: or more

Calories: 617kcal

Author: Caroline's Cooking

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Ingredients

For the salsa fresca (pico de gallo)

1 tomato a large tomato, diced relatively small
2 tablespoon onion (quantity once finely diced)
½ chili diced small (or more/less to taste)
1 tablespoon cilantro coriander (quantity once finely chopped)
1 teaspoon lime juice

For the refried beans

3 teaspoon vegetable oil or a little more as needed
14 oz pinto beans (14oz= 1 can/tin, can also use black beans)
½ onion finely diced
¼ cup light stock approx -vegetable or chicken, depending on what you need/dietary requirement, or you can use some of the bean cooking liquid in pan (or if you cooked your own)

To make dish

3 bolillo rolls (see notes)
¾ cup Oaxaca cheese approx, grated (see notes)
1 tablespoon butter (optional but recommended)

US Customary - Metric

Instructions

For the salsa fresca (pico de gallo)

First make the salsa fresca by dicing the tomato, onion and chili all pretty small Drain excess liquid from the tomato (you can remove seeds, if you prefer) then mix all together along with the chopped cilantro/coriander. Add the lime juice and a little salt and pepper, mix and set aside.

For the refried beans

Next make the beans by warming the oil in a small pan and adding the diced onion. Cook for a couple minutes until the onion is softening then add the beans and stock.
Cook for around 5 minutes until the beans become very soft and it starts to thicken. Mash the beans to help them break down a little. Once it has thickened a bit, set aside to stay warm. You can also make ahead and either re-heat or use room temperature since you will be warming anyway.

To make up molletes

Meanwhile, preheat the oven to 400F/200C. Cut the bread in half through the middle and if you like, top with thin slices of butter. Toast the bread until crisp on top and the butter has melted - the bread should be just starting to brown around the edges.
Top the bread with refried beans (you will need around 3tbsp per half roll) and spread them all over. Then, top with some grated cheese. Put back on the oven and cook for a minute or two until the cheese melts. Serve warm, topped with some of the salsa fresca on top.

Video

Notes

Traditionally the roll is a Mexican bolillo - a smallish French-style roll. You can also use most other medium-dense rolls eg Kaiser rolls, dinner rolls.

You can also use store-bought refried beans if you prefer - just note most refried beans are not vegetarian as it will be cooked in lard, traditionally - if this is important to you do check label or make your own, as described above. You won't need all of the refried beans made in the recipe above, but you can easily store any leftovers and re-heat for another use. (Note as a result the nutritional info is a bit high)

If you can't find Oaxaca cheese, you could also use monterey jack or mozzarella.

Nutrition