Mexican Molletes

Name: Mexican Molletes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Mexican
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

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

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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

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

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

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

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

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

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Questions

What oven temperature does Mexican Molletes need?

For Mexican Molletes, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 8 minutes, in step 5.

How do I know when Mexican Molletes is done?

Go by the cues in the method rather than the clock. Step 5: cook until the cheese is fully melted and bubbling and the edges of the bread are golden and crisp.

Is there a substitute for cilantro in Mexican Molletes?

The entry for Mexican Molletes calls for 1/4 cup fresh cilantro, finely chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Is Mexican Molletes spicy?

Moderately. The heat in Mexican Molletes comes from 1 serrano or jalapeno pepper, finely diced. For a milder plate, remove the seeds and ribs from the serrano, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Mexican Molletes?

One serving (the recipe makes 4) is about 340 calories, with 12 g protein, 32 g carbohydrate and 12 g fat, plus 3 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Mexican Molletes?

Refrigerate what is left of Mexican Molletes within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

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