Breakfast (or any meal, to be honest) can hardly get more comforting than this easy and delicious Mexican creation. Molletes loads cheese, beans and salsa on bread and is as tasty as it sounds.
When I first went to Mexico years ago, my parents came to visit at the end and we spend a few days based in Mexico City, seeing the sights there and going out of town on day trips. We packed a lot in to a few short days and there were so many great things we saw. We also had some pretty great food, including chicken mole and ice creams/sorbets such as avocado paletas and watermelon sorbet.
I particularly remember some delicious breakfasts, which before then had never really been my thing. Since childhood, I was lucky if I had as much as a banana or slice of toast, apart from the occasional eggs and bacon if we had them on the weekends.
In Mexico, though, alongside huevos rancheros, a favorite was molletes. It’s a pretty simple dish, but so comforting. It’s nothing fancy, being simply beans, cheese and salsa on bread (not to be confused with a mollete in Spain which is a kind of bread). But it’s a combination that both satisfies your hunger and the flavors work well together.
How it’s made
How it’s madeTraditionally you’d make molletes with bollilos, which are small French baguette-style rolls. However I for one don’t ever see them here and for whatever reason, my local stores weren’t cooperating with anything particularly similar when I looked to make this. Here I used a smaller country-style roll which worked just fine, as would most white rolls that aren’t too dense or too full of holes.
I’ve given two versions of the recipe since you have the option of making it almost from scratch, or with minimal effort using ready-made salsa and refried beans. Once you have those two components, however you do it, then all you do is slightly hollow out the two sides of the roll, toast a little then fill with beans, top with cheese and pop under the broiler/grill. Top with salsa and serve.
Molletes might not be as well known as some other Mexican dishes, but I think it might just be because it’s so simple, it’s kind of a national secret comfort food. Who knows, but it’s definitely one cheesy sandwich you want to try!
Mexican molletes - (nearly) from scratch
Ingredients
For the salsa
- 1 tomato a large tomato, diced relatively small
- 2 tbsp onion (quantity once finely diced)
- 1/2 chili diced small (or more/less to taste)
- 1 tbsp cilantro coriander (quantity once finely chopped)
- 1 tsp lime juice
For the refried beans
- 3 tsp vegetable oil or a little more as needed
- 14 oz pinto beans 400g, ie 1 can/tin
- 1/2 onion finely diced
- 3/4 cup stock vegetable or chicken, depending on what you need/dietary requirement
To make dish
- 3 rolls see notes
- 3/4 cup Oaxaca cheese grated
Instructions
For the salsa
- First make the salsa by dicing the tomato, onion and chili all pretty small and mixing them with the chopped cilantro/coriander. Add the lime juice and a little salt and pepper. Set aside.
For the beans
- Next make the beans by warming the oil in a small pan and adding the diced onion. Cook for a couple minutes until it is softening then add the beans and stock. Cook for around 5 minutes until the beans become very soft and it starts to thicken. You can mash the beans to help them on their way. Once it has thickened a bit, set aside to stay warm.
To make up molletes
- Meanwhile, warm the broiler then cut the rolls in half through the middle and scoop out a bit of the middle doughy part of each side so you have a slight hollow. Broil the cut sides of the rolls a minute to gently crisp.
- Fill the hollow in each side of the rolls with refried beans and top with some grated cheese. Put under the broiler and cook for a minute or two until the cheese melts. Serve warm, topped with some salsa.
Nutrition
Mexican molletes - super quick version
Ingredients
- 1 white roll (see notes below)
- 1/2 cup refried beans
- 1/4 cup Oaxaca cheese grated/torn
- 1/4 cup salsa
Instructions
- Cut the roll in half through the middle and scoop out a bit of the middle doughy part of each side so you have a slight hollow.
- Preheat the broiler and gently toast the inside of the rolls until just crisp. Meanwhile, warm the refried beans.
- Fill the hollow in each side of the rolls with refried beans and top with some grated cheese. Put under the broiler and cook for a minute or two until the cheese melts. Serve warm, topped with some salsa.
Notes
Nutrition
Are you a grilled cheese fan? Try these other tasty ideas (it’s both grilled cheese month and grilled cheese day today!)
- Bacon Brie Paninis by Bear & Bug Eats
- Butter Poached Lobster and Smoked Gouda Grilled Cheese by A Kitchen Hoor’s Adventures
- Cajun Tuna Grilled Cheese by Cindy’s Recipes and Writings
- Grilled Cheese and Pepper Sandwiches by Jolene’s Recipe Journal
- Grilled Guacamole and Cheese by Palatable Pastime
- Mexican Molletes by Caroline’s Cooking (you’re here!)
- Open-Faced Grilled Caprese by Culinary Adventures with Camilla
- Pear and Taleggio Grilled Cheese by The Redhead Baker
- Three Cheese Bacon and Jalapeno Grilled Cheese by Daily Dish Recipes
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Christie says
These look so good! I love the hidden center in there. You can’t see it from the top.
Caroline's Cooking says
Thanks, that’s a sign of having enough cheese on 😉 It’s all delicious, though!
Camilla at Culinary Adventures says
I was so curious when I saw the title in the preview. I had never heard of molletes. These look right up my alley. Can’t wait to try them.
Caroline's Cooking says
Thanks, it’s a shame they’re not better known, but definitely one to try. Hope you enjoy!