Molletes

A Mexican breakfast classic, molletes start with split bolillo rolls spread with refried beans and blanketed in melting cheese. Broiled until bubbly, they shine with a fresh tomato-onion-cilantro topping.

Serves 4

Estimate for one serving

• 410 cal
• 18g protein
• 52g carbs
• 15g fat
• 9g fiber

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Ingredients

• 4 bolillo rolls
• 1 1/2 cups refried beans (canned or homemade)
• 1 1/2 cups shredded Oaxaca or mozzarella cheese
• 3 roma tomatoes
• 1/2 white onion
• 1/4 cup fresh cilantro
• 1 jalapeño
• 1 lime
• 1/4 tsp salt
• 2 tbsp butter or olive oil

Instructions

1. 1Preheat oven or toaster oven to 400°F (200°C).
2. 2Split the bolillo rolls in half lengthwise.
3. 3Spread butter or olive oil on the cut sides of each roll half.
4. 4Place rolls cut-side up on a baking sheet and toast in the oven for 4–5 minutes until lightly golden and crisp.
5. 5While rolls toast, warm the refried beans in a small saucepan over medium heat, stirring until heated through (add a splash of water if too thick).
6. 6Dice the roma tomatoes, finely chop white onion and cilantro, and mince jalapeño (remove seeds for milder heat).
7. 7Combine tomatoes, onion, cilantro, jalapeño, juice from lime, and salt in a bowl to make fresh pico de gallo. Set aside.
8. 8Remove toasted rolls from oven. Spread a generous layer (about 3 tablespoons) of warm refried beans on each of the 8 toasted halves.
9. 9Sprinkle shredded cheese evenly over the beans on each half.
10. 10Return to oven and bake 5–7 minutes more until cheese is fully melted and bubbly.
11. 11Remove from oven, top each mollete with a spoonful of fresh pico de gallo, and serve immediately while hot.