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Submitted URL: http://www.isabeleats.com//molletes//
Effective URL: https://www.isabeleats.com//molletes//
Submission: On September 16 via api from US — Scanned from US
Effective URL: https://www.isabeleats.com//molletes//
Submission: On September 16 via api from US — Scanned from US
Form analysis 5 forms found in the DOM
GET https://www.isabeleats.com/
<form role="search" method="get" action="https://www.isabeleats.com/" class="wp-block-search__button-only wp-block-search__searchfield-hidden wp-block-search__icon-button is-style-core--search--001 wp-block-search is-style-core--search"
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</form>POST /molletes/
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<div class="wpforms-hidden" id="wpforms-error-noscript">Please enable JavaScript in your browser to complete this form.</div>
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<div class="wpforms-submit-container"><input type="hidden" name="wpforms[id]" value="62401"><input type="hidden" name="page_title" value="Molletes"><input type="hidden" name="page_url" value="https://www.isabeleats.com/molletes/"><input
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data-pin-description="Molletes are a simple yet flavorful Mexican open-faced sandwich made with toasted bolillo rolls, refried beans, and melted cheese. Perfect for breakfast, lunch, or a quick snack, they’re best enjoyed with fresh salsa or pico de gallo on top."
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</form>Name: hubbub-save-this-form — POST
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<input type="hidden" name="hubbub-save-this-posttitle" class="hubbub-save-this-posttitle" value="Molletes">
</form>POST https://www.isabeleats.com/wp-comments-post.php
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MOLLETES
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Author: Isabel Orozco-Moore
Published:
8/14/2024
Updated:
This post contains affiliate links. See disclosure policy.
Molletes are a simple yet flavorful Mexican open-faced sandwich made with
toasted bolillo rolls, refried beans, and melted cheese. Perfect for breakfast,
lunch, or a quick snack, they’re best enjoyed with fresh salsa or pico de gallo
on top.
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I was first introduced to molletes when my sister made them for our weekly
Sunday lunch with my family. When I asked her how she made them, I was surprised
at how simple and easy they were to make so I had to develop the recipe to share
with you. Here’s why I love this recipe:
* It’s quick and easy: This recipe is ready in 15 minutes from start to
finish, making them a great meal or quick snack.
* Simple ingredients: Molletes only use 5 ingredients, all of which are
budget-friendly.
* Easily customizable: You can make molletes perfect for you in so many ways.
Add different protein options, toppings, or cheese.
WHAT ARE MOLLETES?
Molletes are a traditional Mexican open-faced sandwich that features refried
beans and melted cheese on top of a crispy crusted bolillo bread. It’s often
topped with salsa or pico de gallo along with other optional toppings like
avocados or even chorizo.
They’re popular all over Mexico and are the perfect meal or breakfast, lunch,
dinner, or on-the-go snack.
INGREDIENTS
* Bolillo bread: Good bolillo bread is important for this recipe. You can make
your own using my bolillo bread recipe, or you can find them at your local
Mexican bakery or grocery store.
* Salted butter: I used salted butter to toast my bolillo bread. It adds some
richness and saltiness, but you can also use unsalted butter or even
margarine.
* Refried beans: I recommend using homemade refried beans since nothing beats
the taste. If you’re short on time, you can use store-bought or canned
refried beans.
* Cheese: Savory and easily melted cheese is also what makes molletes so
delicious. I recommend Monterey jack, Chihuahua, Oaxaca (quesillo) or
quesadilla cheese.
* Toppings: Molletes are usually topped with pico de gallo or salsa, but the
topping options are really endless. See the Tips and Variations section below
for some of my recommendations.
HOW TO MAKE MOLLETES
Prepare the bolillo bread by slicing them in half lengthwise. Spread ½ a
tablespoon of butter on each half and arrange them on a baking sheet lined with
parchment paper.
Broil the bolillo bread for 2-3 minutes, making sure to place them on the middle
rack of the oven so they don’t burn. You can also toast the bolillo on a
nonstick skillet over medium-high heat.
Remove the bolillo from the oven. Spread ¼ cup of refried beans on the bolillo
in an even layer. Sprinkle ¼ – ½ cup of shredded cheese on top, based on the
size of your bolillo.
Return the molletes to the oven and broil for an additional 3-4 minutes until
the cheese has fully melted and bubbly. Keep an eye on them so they don’t burn.
Remove them from the oven and top with your favorite toppings like pico de gallo
and salsa. Serve immediately.
TIPS AND VARIATIONS
Molletes are easily customizable and the variations are endless. Here are some
of my suggestions:
* Don’t have bolillo bread? You can use French bread or telera rolls instead.
* If you don’t like refried pinto beans, you can use refried black beans
instead.
* Use your favorite cheese. A cheese that melts easily like Monterey jack,
Colby jack, Chihuahua, Oaxaca (quesilllo), quesadilla cheese, or mozzarella
is best.
* Add some protein. Make molletes more filling by adding your favorite protein
like chicken tinga, carne asada, birria, barbacoa, or even chorizo and eggs.
CHOOSE YOUR TOPPINGS
Molletes only require a few simple ingredients, so the toppings help add lots of
flavor. Here are some of my favorites:
* Pico de gallo
* Fresh salsa, roasted tomato salsa, or salsa Mexicana
* Diced avocados, guacamole, or guacamole salsa
* Mexican crema or sour cream
* Pickled jalapeños or chiles toreados
STORING AND REHEATING
To store, remove the toppings and store the molletes and toppings in separate
airtight containers. Place in the refrigerator for up to 4 days.
To reheat, place the molletes in the oven and broil in the center rack for 2-3
minutes until warmed. Add your desired toppings. You can also place them in the
air fryer for a couple of minutes.
MORE MEXICAN RECIPES
* Mexican Huaraches
* Bean and Cheese Burritos
* Borracho Beans
* Instant Pot Refried Beans
5 from 3 votes
MOLLETES
servings: 4 slices
Print Pin Review SaveSaved!
Prep: 10 minutes minutes
Cook: 5 minutes minutes
Total: 15 minutes minutes
Ready in only 15 minutes, this Molletes recipe is made with all the Mexican
staples – bolillo bread rolls, refried beans and cheese!
INGREDIENTS
* ▢ 2 bolillo bread rolls (homemade or store-bought)
* ▢ 2 tablespoons salted butter, room temperature
* ▢ 1 cup refried beans (homemade or store-bought)
* ▢ 1-2 cups shredded Monterey Jack cheese
* ▢ ½ cup pico de gallo, or your favorite Mexican salsa
* ▢ 1 avocado, diced
INSTRUCTIONS
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* Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
* Slice the bolillos in half lengthwise and spread ½ tablespoon of butter on
each slice.
* Heat a large skillet over medium-high heat. Place the bread in the skillet
buttered side down, and toast for 3-5 minutes until lightly golden brown.
* Place the toasted bolillo halves on the prepared baking sheet buttered side
up and top each half with a layer of ¼ cup refried beans and ¼ – ½ cup
shredded cheese.
* Bake in the oven for 12-15 minutes until the cheese has melted and is bubbly.
Make sure to keep an eye on it during this time as the bread can quickly
start to burn.
* Top each slice with 2 tablespoons of pico de gallo or fresh salsa and some
diced avocado. Serve immediately.
NOTES
* Cheese: Instead of shredded Monterey Jack cheese, you can use any other melty
cheese you have on hand. A classic Mexican melty cheese that’s often used is
Chihuahua cheese, or you could also use Mozzarella.
* Bolillo Bread: If you can’t find bolillo bread rolls, you can use telera
bread or any French bread.
* Refried Beans: Refried black beans are more traditionally served with
molletes, but refried pinto beans also work!
* Butter: Adding salted butter adds more depth of flavor, but you can omit it
completely or use unsalted butter or margarine.
* To make the molletes a bit more filling, you could also add crumbled chorizo,
shredded chicken, or ground beef.
NUTRITION INFORMATION
Serving: 1slice, Calories: 415kcal (21%), Carbohydrates: 38g (13%), Protein: 15g
(30%), Fat: 24g (37%), Saturated Fat: 10g (50%), Polyunsaturated Fat: 2g,
Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 43mg (14%), Sodium:
1034mg (43%), Potassium: 317mg (9%), Fiber: 7g (28%), Sugar: 7g (8%), Vitamin A:
714IU (14%), Vitamin C: 7mg (8%), Calcium: 249mg (25%), Iron: 3mg (17%)
Author: Isabel Orozco-Moore
Category: Mexican
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This post was originally published in June 2020 and has been updated with new
photos and more helpful tips.
Photography by Ashley McLaughlin.
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3 RESPONSES
1. Diana
July 31, 2022
I love this quick and easy recipe. It’s a great snack or I often make it a
meal with a side salad or a side of Mexican rice. Thanks for sharing,
Isabel!
Reply
1. Ana @ Isabel Eats
August 1, 2022
Thank you, Diana!
Reply
2. Sylvia
August 30, 2020
Made these super delicious
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