Mexican Molletes

Image of Paola van der Hulst
Rated 5.0 based on 2 customer reviews
Mexican Molletes
Mexican Molletes


  • 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


  1. Preheat oven to 500°F (260°C).
  2. Mix tomatoes, onion, chile pepper, and cilantro together in a bowl; season with salt.
  3. Heat a large skillet 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.
  4. Spread a layer of refried beans onto the toasted surface of each bolillo half; top with Cheddar cheese.
  5. Toast in oven until the cheese is fully melted and starting to brown, 3 to 4 minutes.
  6. 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.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Jen the Mighty

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.

Image of Jessica Scott

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.