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Mexican Molletes

A simple and beloved Mexican breakfast of toasted bolillo rolls slathered with refried beans and melted cheese, typically served with fresh pico de gallo. Crispy on the outside, creamy and gooey within.

22 minEasyServes 4340 cal/serving

MexicanBreakfastOvenVegetarianNut-FreeEgg-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 bolillo rolls (or sub hoagie rolls or French baguette sections), halved lengthwise
  • 1 cup canned refried beans (pinto or black bean)
  • 1 cup shredded Oaxacan cheese (or mozzarella or Monterey Jack), shredded
  • 2 tbsp unsalted butter, softened
  • 2 Roma tomatoes, finely diced
  • 1/4 cup white onion, finely diced
  • 1 serrano or jalapeno pepper, finely diced
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tsp fresh lime juice
  • 1/2 tsp kosher salt

Instructions

  1. 1

    Preheat oven to 400°F. Line a baking sheet with foil or parchment.

  2. 2

    Make the pico de gallo: combine 2 finely diced Roma tomatoes, 1/4 cup finely diced white onion, 1 finely diced serrano or jalapeno pepper, 1/4 cup finely chopped fresh cilantro, 2 tsp fresh lime juice, and a pinch of kosher salt in a bowl. Toss and set aside.

  3. 3

    Spread 2 tbsp softened unsalted butter on the cut sides of the 2 halved lengthwise bolillo rolls (or sub hoagie rolls or French baguette sections). Place cut side up on the prepared baking sheet and bake for 5 minutes until just beginning to toast.

  4. 4

    Spread a generous layer of 1 cup canned refried beans (pinto or black bean) over each toasted cut side. Top evenly with 1 cup shredded shredded Oaxacan cheese (or mozzarella or Monterey Jack).

  5. 5

    Return to the oven and bake until the cheese is fully melted and bubbling and the edges of the bread are golden and crisp, about 6-8 minutes.

  6. 6

    Top each mollete with a spoonful of the fresh pico de gallo and serve immediately.

Questions

Can I make Mexican Molletes dairy-free?

Yes. The dairy in this entry is 1 cup shredded Oaxacan cheese (or mozzarella or Monterey Jack), shredded, 2 tbsp unsalted butter, softened. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Mexican Molletes gluten-free?

Yes. The gluten in this entry is 2 bolillo rolls (or sub hoagie rolls or French baguette sections), halved lengthwise. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Mexican Molletes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Mexican Molletes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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