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.
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
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1
Preheat oven to 400°F. Line a baking sheet with foil or parchment.
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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.
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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.
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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).
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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.
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6
Top each mollete with a spoonful of the fresh pico de gallo and serve immediately.