These easy-to-make Mexican Molletes are super filling and packed with delicious flavors.
I discovered molletes during a trip to Mexico City a few years ago, and I’ve been obsessed ever since. There’s something incredibly satisfying about this humble dish. If you haven’t had one before, molletes are essentially Mexican open-faced sandwiches. The first bite I took at a small café near the Roma neighborhood completely changed my life. Everything from the crispy, golden brown bolillo bread to the creamy refried beans melting into perfectly bubbled cheese created a symphony of flavors I never knew I was missing.
What makes this mollete recipe so special is its perfect balance of textures and flavors. You start with crusty bolillo rolls, toast them until golden, then pile on creamy, seasoned refried beans and melted cheese. The final touch of fresh pico de gallo brings the dish together and perfectly cuts through the richness of the beans. It’s comfort food at its finest, but with a fresh, vibrant Mexican twist.
This recipe has become my weekend breakfast staple because it feels both indulgent and wholesome. In just 25 minutes, you can create something that tastes like it came from a Mexican café. The best part is how forgiving molletes are. You easily can adjust the spice level, swap cheeses, or even add extras like avocado, shredded chicken, or chorizo. Every time I make these, I’m transported back to that sunny morning in Mexico City, remembering how simple ingredients can create such joy when combined with care and tradition.
What are bolillo rolls, and where can I find them?
Bolillo rolls are traditional Mexican bread rolls with a crispy, golden crust and soft, airy interior, similar to French baguettes but shorter and wider. They’re a staple in Mexican cuisine, commonly used for tortas or served alongside meals. You can find bolillo rolls at Mexican bakeries, sometimes referred to as panaderías, Latin American grocery stores, and many regular supermarkets in areas with significant Hispanic populations.
How do I store leftovers?
If you have any molletes leftover, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat them, preheat your oven or toaster oven to 350°F. Place the assembled molletes with beans and cheese, but without the pico de gallo, on a baking sheet and heat for 8–10 minutes, or until warmed through and the cheese is melted. For a crispier finish, broil them for an additional 1–2 minutes, watching carefully to avoid burning. Once heated, top with fresh pico de gallo just before serving to keep it vibrant and fresh.
Serving suggestions
While these Mexican molletes are delicious, they’re even better when served with a few side dishes. Last week, I paired this dish with this Avocado Salad, some Salsa, and this delightful Seasoned Rice. It would also be lovely with this Jalapeño Coleslaw Recipe and this Chunky Guacamole Recipe. Be sure to garnish each mollete with chopped cilantro, some crumbled queso fresco, and a squeeze of lime juice, and serve it alongside your favorite hot sauce.
Ingredients
For The Salsa Fresca:
- 1 large tomato, diced
- 3 tablespoons onion, finely diced
- 1/2 jalapeño pepper, diced (adjust to taste)
- 1 1/2 tablespoons cilantro, chopped
- 1 teaspoon lime juice,
- Kosher salt and black pepper, to taste
For The Rest Of The Molletes:
- 1 tablespoon vegetable oil
- 1/2 medium onion, finely diced
- 1 14-ounce can pinto or black beans, drained and rinsed
- 1/4 cup light vegetable broth
- 3 bolillo rolls, or similar crusty rolls, sliced in half lengthwise
- Unsalted butter, as needed (optional, for spreading on rolls)
- 3/4 cup shredded Oaxaca cheese or Monterey Jack cheese
Instructions
- In a small bowl, combine the diced tomato, finely diced onion, and the diced jalapeño. Stir in the chopped cilantro and lime juice. Season with salt and pepper to taste, then set aside to let the flavors meld.
- Heat the vegetable oil in a small pan over medium heat. Add the remaining 1/2 diced onion and cook until soft, about 2 minutes. Stir in the beans and vegetable broth.
- Allow the mixture to heat for about 5 minutes, stirring frequently until the beans soften and the mixture thickens slightly. Lightly mash the beans with the back of a spoon and keep warm.
- Slice the bolillo rolls in half lengthwise. Optionally, spread a thin layer of butter on the cut side. Toast the bread under the broiler until the cut side turns golden and crisp.
- Spread about 3 tablespoons of the warm refried beans on each toasted roll half. Sprinkle the shredded cheese evenly over the beans. Place the rolls back under the broiler for 1-2 minutes, just until the cheese melts.
- Remove the molletes from the oven and top each one with a generous spoonful of the salsa. Serve warm and enjoy immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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