Molletes are basically an open-faced Mexican sandwiches with refried beans, melted cheese, and fresh pico de gallo. A classic breakfast or dinner ready in 15 minutes with just a few simple ingredients.
5 minutesmins
10 minutesmins
0 minutesmins
15 minutesmins
4pieces
Calories: 490kcal
Ingredients
Molletes
2bolillos or telerascut in half lengthwise (or 1 baguette or 2 ciabatta rolls)
1tablespoonbutterregular or plant-based
1cuprefried beanswarmed (black beans or pinto beans)
1cupshredded cheese that melts wellmozzarella, Monterey Jack, or Violife for vegan
Pico de Gallo
2Roma tomatoesseeded and diced small
1/4white onionfinely diced
1serrano or jalapeño pepperseeded and finely diced (or to taste)
Prepare the bread: Slice the bolillo rolls in half lengthwise. Spread a little butter on the cut side and toast them in a skillet or under the broiler until golden and slightly crispy.
Spread the beans: Evenly spread a layer of warm refried beans on each toasted bolillo half.
Add the cheese: Sprinkle shredded cheese generously over the beans.
Melt the cheese: Place the molletes under the broiler for 2-3 minutes or until the cheese is melted and bubbly.
Make the pico de gallo: In a bowl, mix the diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt.
Top and serve: Spoon the pico de gallo over the warm molletes and serve immediately.
Notes
Beans: Use any refried beans you like - homemade, canned, or Instant Pot. Black beans or pinto beans both work. Warm them before spreading for easier assembly.Cheese: Any melting cheese works. Mozzarella and Monterey Jack are easy to find. For a vegan version, Violife shreds melt well.Salsa swap: Instead of pico de gallo, try salsa verde, guacamole, or sliced avocado on top.Serving: Molletes are best eaten immediately. The bread gets tough as it cools. Do not try to reheat - make fresh.No oven? Use a toaster oven, or melt the cheese in a covered skillet on low heat. Air fryer at 350F for 3-4 minutes also works.