Mexican Molletes

Note: Classic molletes include only refried beans and melted cheese, topped with pico de gallo. You may choose to follow the recipe below and only top the molletes with beans and cheese, or come up with your own combinations! The recipes below give you the option of adding meat or vegetables to your molletes. A common breakfast comfort food, molletes can be enjoyed any time!

Basic Mollete Ingredients:

  • 4 Bolillos (Mexican Oval-Shaped Rolls) or French Rolls
  • 1 Can Refried Bayo Beans*
  • 2 Tablespoons Vegetable Oil
  • 1 Garlic Clove, minced
  • 1/3 Medium Onion, finely chopped
  • 1 Serrano Chile Pepper, minced (optional)
  • About 1 Cup Hot Water
  • 1 Tablespoon Chicken Bouillon Powder
  • 1 Cup Shredded Manchego, Mozzarella, or Monterey Jack Cheese
  • 4 Tablespoons Softened Butter (optional)
  • Pico de Gallo (see recipe) (optional)

Ingredients for Molletes with Chorizo, Bacon & Ham:

  • 4 Bacon Strips, fried until slightly crispy
  • 2/3 Cup Chorizo Sausage, cooked to a crumbly consistency
  • 4 Thin Ham Slices, cut into about 1-inch squares

Ingredients for Molletes with Spinach & Mushrooms:

  • 225 Grams Cremini or Button Mushrooms, washed and sliced
  • 1 Medium Bunch Fresh Spinach Leaves, washed
  • 1 Garlic Clove, minced
  • 1 Serrano Chile Pepper, minced (optional)
  • 2 Tablespoons Vegetable Oil
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste

Directions for Beans:

*Note: Instead of using canned bayo beans, you may choose to prepare our Bayo Beans recipe (and you won’t need to add the oil, garlic, onion, serrano, hot water, or chicken bouillon powder indicated in the ingredients above). Take 2 cups of your beans, including some of the broth, and mash them in a saucepan set over medium heat. You might need to add a little hot water to get a thinner consistency in order to spread it on the rolls.

If using canned refried beans, add the vegetable oil to a medium saucepan set over medium heat. Add the onion, garlic, and serrano pepper and sauté, stirring occasionally until tender, 3-5 minutes.

Add the hot water, chicken bouillon powder, and canned beans.

Stir to mix thoroughly, and heat over medium-low until the beans start to simmer. Cook another minute or so, making sure the beans are of a consistency that will be easy to spread on the bolillos. Set the beans aside.

Directions for Molletes with Chorizo, Bacon & Ham:

Cut or break up the cooked bacon into small pieces. Combine with the cooked, crumbled chorizo and ham. Set aside.

Directions for Molletes with Spinach & Mushrooms:

Add the vegetable oil to a medium saucepan set over medium heat. Add the garlic and serrano pepper and sauté 2-3 minutes. Add the mushrooms and salt and pepper to taste. Sauté another 2-3 minutes.

Add the fresh spinach leaves.

Cook until the leaves wilt, 2-3 minutes, and set aside.

Prepare the Molletes:

Preheat oven to 300 degrees Fahrenheit or heat a comal (griddle).

Bolillos are the classic Mexican rolls used to make molletes, but you can use any medium-sized rolls.

Slice the bolillos in half lengthwise and carefully scoop out some of the bread on the inside to make room for the toppings.

Depending on the hardness of the bolillos or rolls, you may choose to spread about 1/2 tablespoon butter over each half and lightly toast in the oven or hot comal (griddle). Remove and spread 1 to 2 spoonfuls of refried beans to each half.

Top each half with the chorizo-bacon-ham mixture or the spinach-mushroom mixture.

Top with shredded cheese.

Place in the oven (7 to 10 minutes), or toast on a hot comal (griddle) by carefully and periodically flipping the molletes until the cheese has melted.

Remove and enjoy your delicious hot molletes immediately!

Serve with pico de gallo, if desired.

Recipe Posted by Lindsay

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