📝 About This Recipe
Molletes are the quintessential Mexican comfort food, transforming humble bolillo rolls into a warm, cheesy masterpiece. This classic breakfast staple features a base of savory refried beans topped with melted Manchego cheese, served alongside a vibrant, zesty Pico de Gallo. Perfectly crisp on the outside and creamy on the inside, these molletes offer a nostalgic taste of Mexican home cooking that is both soul-satisfying and incredibly easy to prepare.
🥗 Ingredients
The Bread and Base
- 4 pieces Bolillo or Telera rolls (sliced lengthwise, slightly hollowed if desired)
- 4 tablespoons Unsalted butter (softened at room temperature)
- 2 cups Refried black or pinto beans (warmed and seasoned)
The Melting Layer
- 250 grams Manchego cheese (shredded or thinly sliced; can substitute with Chihuahua or Monterey Jack)
Fresh Pico de Gallo (Salsa Bandera)
- 3 pieces Roma tomatoes (seeded and finely diced)
- 1/2 piece White onion (finely chopped)
- 1-2 pieces Serrano or Jalapeño pepper (seeded and minced for less heat)
- 1/2 cup Fresh cilantro (finely chopped)
- 1 piece Key lime (juiced)
- 1/2 teaspoon Sea salt (to taste)
Optional Toppings
- 1 piece Avocado (sliced into wedges)
- 1/4 cup Pickled jalapeños (for an extra kick)
- 2 tablespoons Mexican Crema (for drizzling)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C) or set your broiler to medium-high setting.
-
2
Prepare the Pico de Gallo by combining the diced tomatoes, onion, chili peppers, and cilantro in a medium glass bowl.
-
3
Squeeze the fresh lime juice over the salsa mixture, season with sea salt, and toss gently. Let it sit for at least 10 minutes to allow the flavors to marry.
-
4
Slice the bolillo rolls in half lengthwise. If the bread is very doughy, you can pull out a small amount of the soft center to create a 'boat' for the beans.
-
5
Spread a generous layer of softened butter on the cut side of each bread half.
-
6
Place the bread halves butter-side down on a griddle or large skillet over medium heat for 2-3 minutes until golden brown and crispy.
-
7
Flip the bread over and spread 2-3 tablespoons of warm refried beans evenly across the toasted surface of each half.
-
8
Top the beans with a generous portion of the shredded Manchego cheese, ensuring it covers the beans to the edges.
-
9
Arrange the prepared molletes on a large baking sheet.
-
10
Place the baking sheet in the oven for 5-7 minutes, or under the broiler for 2-3 minutes, until the cheese is completely melted, bubbly, and shows small golden spots.
-
11
Remove from the oven and let them rest for one minute so the cheese sets slightly.
-
12
Top each mollete with a spoonful of the fresh Pico de Gallo right before serving to maintain the contrast between the hot bread and cold salsa.
💡 Chef's Tips
For the best texture, use bread that is a day old as it holds up better to the moisture of the beans. Always toast the buttered bread on a griddle before adding toppings to prevent the bread from becoming soggy. If you want more flavor in your beans, fry them with a little bit of lard and a pinch of ground cumin or a dried chipotle pepper. Don't skimp on the cheese quality; a good melting cheese like Mexican Manchego or Chihuahua makes a world of difference. If you are feeding a crowd, you can assemble them ahead of time and do the final melt in the oven just as guests arrive.
🍽️ Serving Suggestions
Pair with a steaming cup of Cafe de Olla (spiced Mexican coffee) for an authentic morning experience. Serve with a side of crispy bacon or chorizo for those who want extra protein. Add a few slices of fresh avocado on top for a creamy, cooling finish. For a spicy twist, provide a bottle of Cholula or a homemade salsa verde on the side. Enjoy alongside a glass of fresh-squeezed orange juice or a cold Hibiscus tea (Agua de Jamaica).