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Molletes

Toasted Cheese and Beans Open-Faced Sandwiches that you can top with your fave ingredients.
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Brunch
Cuisine Mexican
Servings 4 2 molletes per serving

Ingredients
  

  • For the refried beans:
  • 1 tbsp Extra virgin olive oil or pork lard
  • 1/3 cup White or Red onion, chopped
  • 1 15 oz can Black beans, drained (save some of the can liquid) or 2 cups of homemade cooked black beans
  • Salt and pepper to taste
  • For the molletes:
  • 4 units Bolillo rolls, cut lengthwise or you can use Baguette pieces or other type of crusty bread.
  • 2 cups Refried beans (recipe follows)
  • 1/2 cup Cooked Mexican chorizo
  • 1/2 cup Smoked ham cut in bite-sized pieces
  • 1 1/2 cups Shredded Oaxaca cheese or shredded Mozzarella cheese

Instructions
 

  • To make the refried beans:
    In a large skillet heat the olive oil over medium heat. Add the chopped onions and cook until soft. Add the drained beans and mash them using a masher or a fork. Add some of the can liquid to make the beans easy to spread and not too dry.
  • To make assorted-topping Molletes:
  • Preheat broiler to "Low".
  • Place halved rolls on a baking sheet and broil until lightly golden, 1 to 3 minutes, depending on your broiler and always keeping an eye on the bread pieces so that they don't burn. Spread each halved roll with 1/4 cup of beans.
  • For the Chorizo Molletes, spread 1/4 cup of cooked Mexican Chorizo over the refried bean layer of 2 halved bolillo rolls.
  • For the Ham Molletes, spread 1/4 cup of smoked ham over the refried bean layer of 2 halved bolillo rolls.
  • Top all the Molletes with shredded cheese. Return to the broiler and broil until the cheese is melted and starting to bubble, 1 to 3 minutes depending on your broiler and always keeping an eye on the bread pieces so that the molletes don't burn. Serve hot and enjoy with your favorite salsa.
  • To make the Pico de Gallo Salsa:
    Chop 2 Roma tomatoes, 1/2 cup white or red onions, 1 seeded, serrano chile (or half of one seeded, jalapeno) and a small bunch of rinsed cilantro. I add 2 tsp of olive oil to the salsa also, as it enhances all the flavors. Season to taste with salt and pepper and toss all the ingredients.