About This Recipe
Molletes con chorizo are one of the most satisfying things you can make in under 20 minutes. Crispy toasted bolillo bread, a layer of creamy refried beans, crumbled chorizo, and bubbly melted cheese, all finished with fresh pico de gallo. Think of them as Mexico’s answer to the open-faced sandwich.
If you’ve had classic molletes (just beans and cheese), this version takes them to the next level. The chorizo adds smoky, spicy depth that makes this work just as well for dinner as it does for breakfast.
Why You’ll Love This Recipe
- Ready in 20 minutes. From start to table, perfect for busy weeknights or lazy weekend mornings.
- Budget-friendly. Bread, beans, chorizo, and cheese pantry staples that feed a crowd without breaking the bank.
- Works for any meal. Breakfast, lunch, dinner, and late-night snack molletes don’t follow rules.
- Easy to customize. Swap chorizo for soyrizo, add a fried egg, pile on the avocado — make them yours.
- Kid-friendly. Kids love these. Skip the chorizo for little ones and let them build their own with toppings.
Ingredient Notes
- Bolillo bread: The traditional choice for molletes, a Mexican white bread roll with a crispy crust and soft interior. Telera rolls, a baguette, or ciabatta work if you can’t find bolillos.
- Refried beans: Black or pinto, homemade or canned, both work great. Warm them up first, so they spread easily.
- Chorizo: Mexican chorizo (the soft, crumbly kind, not the cured Spanish type) is what you want here. For a plant-based version, soyrizo or Trader Joe’s vegan chorizo works perfectly, just add a tablespoon of oil to the pan since they’re leaner.
- Cheese: Oaxaca cheese, mozzarella, or Monterey Jack all melt beautifully. For vegan, Violife or any good melting vegan cheese works.
- Butter: A thin layer of butter on the bread before toasting creates a crispy, golden base that won’t get soggy under the beans and cheese. This small step makes a big difference.
How to Make Molletes con Chorizo
- Preheat the oven to 375°F (190°C). You can also use the broiler for faster melting.
- Toast the bolillos: Slice each bolillo in half lengthwise. Spread a thin layer of butter on the cut side and toast in a skillet over medium heat until golden and crispy, about 2 minutes.
- Cook the chorizo: In the same skillet, cook the chorizo over medium heat, breaking it up with a spoon, until browned and fully cooked (5–7 minutes). If using soyrizo or vegan chorizo, add 1–2 tablespoons of oil to the pan.
- Assemble: Spread a generous layer of warm refried beans on each toasted half of the bolillo. Top with cooked chorizo, then add cheese (sliced or shredded).
- Melt the cheese: Place the assembled molletes on a baking sheet and bake for 5 minutes (or broil for 2–3 minutes) until the cheese is bubbly and slightly golden.
- Serve: Top with pico de gallo, avocado slices, or your favorite salsa. Serve immediately while the bread is still crispy.
Tips for the Best Molletes
- Always toast the bread first. Buttering and toasting the cut side of the bolillo creates a barrier that keeps the bread crispy under the beans and cheese. Skipping this step = soggy molletes.
- Warm the beans before spreading. Cold beans are hard to spread evenly and won’t adhere well. A quick warm-up in a saucepan or microwave makes all the difference.
- Use the broiler for faster results. If you’re in a hurry, the broiler melts cheese in 2–3 minutes. Watch closely, it goes from bubbly to burnt fast.
- Batch-prep components. Cook extra chorizo and refried beans ahead of time. Assembling and baking takes 5 minutes when everything is prepped.
Variations
- Molletes con chorizo y huevo: Top each mollete with a fried or scrambled egg for an even heartier breakfast. This is the ultimate Mexican weekend brunch.
- Vegetarian or vegan: Use soyrizo or seasoned mushrooms instead of chorizo. My chorizo-seasoned cabbage is also a great plant-based option.
- Spicy kick: Add chopped pickled jalapeños or drizzle with salsa macha.
- Classic molletes: Skip the chorizo entirely for simple bean and cheese molletes, the everyday version most Mexican families make.
- Extra toppings: Try pickled red onions, guacamole, crumbled queso fresco, or a drizzle of Mexican crema.
How to Store Molletes
- Best served immediately. Molletes are at their best straight from the oven, when the bread is still crispy, and the cheese is bubbly.
- Leftover components: Store cooked chorizo and refried beans separately in airtight containers in the fridge for up to 4 days. Assemble and bake fresh, then eat when ready.
- Not great for freezing: Assembled molletes don’t freeze well — the bread gets soggy. However, you can freeze cooked chorizo and refried beans separately for up to 2 months.
You Might Also Like
- Classic Molletes (Bean and Cheese)
- Refried Beans
- Authentic Pico de Gallo
- Vegan Chorizo Tostadas
- Homemade Sopes
Frequently Asked Questions
Molletes con Chorizo
These molletes con chorizo are one of my favorite things to make when I want something fast, satisfying, and full of flavor. Crispy toasted bolillo bread loaded with creamy refried beans, crumbled Mexican chorizo, and bubbly melted cheese. Top them with pico de gallo or avocado and you have a meal that works for breakfast, lunch, or dinner. They take 20 minutes from start to finish and everyone in the family loves them.
Equipment
- Spatula
- Knife
Ingredients
- 3 bolillos sliced in half (or 1 baguette, cut into 6 pieces)
- 1 cup refried beans black or pinto
- 200 g 7 oz Mexican chorizo (or soyrizo for a plant based version)
- 1 cup shredded cheese Oaxaca, mozzarella, or Monterey Jack
- 2 tbsp butter or vegan butter
- Toppings: pico de gallo avocado slices, salsa (optional)
Instructions
- Preheat the oven to 375°F (190°C) or set your broiler to high.
- Toast the bolillos. Heat a skillet over medium heat and add butter. Place the bolillo halves cut side down and toast until golden and crispy, about 2 minutes. Set aside.
- Cook the chorizo. In the same skillet, cook the chorizo over medium heat for 5 to 7 minutes, breaking it apart with a spatula until fully cooked and browned. If using soyrizo, add an extra tablespoon of oil since it is leaner. Remove from heat.
- Assemble the molletes. Spread a generous layer of warm refried beans on each toasted bolillo half. Top with cooked chorizo and a handful of shredded cheese.
- Melt the cheese. Place the molletes on a baking sheet and bake for 5 minutes, or broil for 2 to 3 minutes, until the cheese is bubbly and golden.
- Serve immediately. Top with pico de gallo, avocado slices, or your favorite salsa. These are best eaten right away while the bread is still crispy.
you could also toast them in a toaster oven or oven.
Notes
- Toasting the bread with butter before assembling is the key to avoiding soggy molletes. Do not skip this step.
- For a vegetarian version, swap the chorizo for soyrizo, sautéed mushrooms, or seasoned shredded cabbage.
- Warm up the refried beans before spreading so they stick to the bread evenly.
- You can prep the chorizo and beans ahead of time and just assemble and bake when ready to eat.
- Assembled but unbaked molletes can be stored in the fridge for a few hours, but they are always better made fresh.
Nutrition
Serving: 1seervingCalories: 535kcalCarbohydrates: 66gProtein: 22gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 36mgSodium: 1388mgPotassium: 170mgFiber: 4gSugar: 7gVitamin A: 516IUCalcium: 239mgIron: 5mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.