Molletes are one of my go-to meals on those busy days when I don't have a lot of time to spend in the kitchen. I love that they're so quick and easy to put together, but I also love that they make a great meal any time of day: breakfast, lunch, dinner, and/or a midnight snack. For those of you unfamiliar with
Molletes, they are an open-faced sandwich made with refried beans on a toasted bolillo roll topped with lots of ooey, gooey melted queso fresco. Just thinking about them makes my mouth water. And I haven't mentioned the best part... the additional toppings after you take them out of the oven. Talk about endless possibilities. You can top them with
Chile de Molcajete (or your favorite salsa),
Pico de Gallo,
Pickled Jalapeño Peppers,
Guacamole (or avocado slices), Mexican crema, crumbled bacon or chorizo...
What do you like to put on your
Molletes?
Molletes
(Open-Faced Refried Bean Sandwiches)
Ingredients:
- 4 bolillo rolls
- 2 cups Refried Beans (homemade or canned)
- 1 cup crumbled queso fresco (or your favorite cheese)
- Salsa Mexicana (or your favorite salsa)
- Guacamole (optional)
- Pico de Gallo (optional)
- Mexican Crema (optional)
Directions:
Preheat oven to 400°F. Slice the
bolillo rolls in half lengthwise. Spread cut sides of
bolillo rolls with two to three tablespoons of Refried Beans. Arrange molletes on an ungreased baking sheet. Top with crumbled queso fresco. Bake at 400°F for 12 to 15 minutes until heated through and the cheese has melted. Remove from oven. Serve with your favorite salsa,
Pico de Gallo, Guacamole, and/or Mexican
crema.
Enjoy!
Yields 8 Molletes
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