Go Back

Molletes

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

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

Method
 

  1. 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.
  2. To make assorted-topping Molletes:
  3. Preheat broiler to "Low".
  4. 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.
  5. For the Chorizo Molletes, spread 1/4 cup of cooked Mexican Chorizo over the refried bean layer of 2 halved bolillo rolls.
  6. For the Ham Molletes, spread 1/4 cup of smoked ham over the refried bean layer of 2 halved bolillo rolls.
  7. 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.
  8. 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.