Mexican Molletes

Name: Mexican Molletes
Total time: 25 min
Yield: 2 serving(s)
Ingredients: Pico de Gallo; 4 tomatoes, chopped; ¼ onion, minced; 1 small green chile pepper, deseeded and minced; 2 tablespoons chopped cilantro; salt to taste; ; Molletes; 2 tablespoons butter, or to taste; 2 bolillo loaves, halved lengthwise; 1 ½ cups refried beans; 4 generous slices Cheddar cheese

Paola van der Hulst Website

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A staple of everyday Mexican home-cooked meals, molletes are toasted sandwiches on bolillo, a Mexican-style bread loaf. This recipe is ideal for a snack or a quick meal. Start by making a homemade pico de gallo. Combine chopped tomatoes, minced onion, chopped green chile, cilantro and season with salt. Then lightly toast buttered bolillo bread in a hot pan. Top the toasted bread with refried beans, cheese and the prepared pico de gallo. In less than 30 minutes you have a vegetarian Mexican treat!

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Servings: 2

Ready in: 25min PT25M
Prep time: 15min
Cook time: 10min

Ingredients

Pico de Gallo
4 tomatoes, chopped
¼ onion, minced
1 small green chile pepper, deseeded and minced
2 tablespoons chopped cilantro
salt to taste
Molletes
2 tablespoons butter, or to taste
2 bolillo loaves, halved lengthwise
1 ½ cups refried beans
4 generous slices Cheddar cheese

Directions

Preheat oven to 500°F (260°C).
Mix tomatoes, onion, chile pepper, and cilantro together in a bowl; season with salt.
Heat a large pan over medium-high heat. Spread butter onto cut-sides bread. Toast bread, cut-side down, in the hot pan until lightly golden, 1 to 2 minutes.
Spread a layer of refried beans onto the toasted surface of each bolillo half; top with Cheddar cheese.
Toast in oven until the cheese is fully melted and starting to brown, 3 to 4 minutes.
Serve immediately with pico de gallo.

Mealthy tip:

Gluten-free? Switch to gluten-free bread; just make sure it is thick enough to withstand the beans without turning to mush.

Tagged:

Lunch Oven Mexican Bread Refried Beans Bolillo Loaves Vegetarian Legumes No Meat

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5.0out of 5 Stars

(2 Reviews)

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What others are saying

Jessica Scott says:

My stepmother makes the best molletes, and these came really close to beating hers out (sorry, mom!). They're super simple to make, which I love. The pico de gallo recipe was also delicious, so glad I will not be buying store bought anymore. You can definitely taste the difference of the quality and freshness.

Jen the Mighty says:

Full disclosure: I didn't use bolillo loaves, I used a baguette. Next time I will be more authentic and go for the bolillo loaves, now that I know what they are and where to find them (local Mexican grocery!). Even one a baguette this is delicious. Tomatoes, cilantro, refried beans (I'll try black beans next time), and a generous heap of Cheddar really sold this for me.