Molletes are a classic Mexican breakfast, although it can also work quite well for dinner, especially when you want to prepare something quickly. They're basically an open face sandwich made with bolillos, refried beans, shredded cheese & salsa fresca.
Servings 4 people
- 2 bolillo rolls sliced in half long way see note below for other roll options
- 1 Tablespoon salted butter at room temperature
- ½ cup refried beans
- 8 ounces Oaxaca cheese or any other melting cheese (see note below)
- 1 cup salsa fresca
Heat oven to 400 degrees.
Heat a large skillet over medium-high heat.
Spread butter over the cut side of the bolillo roll and place buttered side on hot skillet.
Toast roll for a couple of minutes or until it's nice and brown.
Remove from skillet and place rolls on a baking sheet.
Spread a layer of refried beans, then a layer of shredded cheese.
Bake bolillo rolls for about 15 minutes or until cheese is melted and it turns golden brown.
Remove from over and top with salsa fresca. Serve warm.
The bolillo - If you can't find bolillos where you live, you can use any thick bread such as french bread or baguettes.
The cheese - I use Oaxaca cheese but you can use any other good melting cheese such as manchego, chihuahua, mozarella, or monterrey jack. They all have lots of flavor but are not super strong that will overpower the rest of the ingredients.
The salsa - the typical salsa used on molletes is salsa fresca (aka pico de gallo). However, you can use your favorite salsa ... just make your pick!
Serving: 1half prepared molete | Calories: 355kcal | Carbohydrates: 31g | Protein: 18g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 656mg | Potassium: 48mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 8mg