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June 9, 2013

DSC_0498Another quick satisfying snack or meal enjoyed in Mexico and the U.S. is the mollete.   If you have bread, beans, cheese and a hot oven,  you basically have the essential ingredients.  It’s kind of an open face sandwich,  maybe a bruschetta,  or  something in between.  Bolillos and teleras, the Mexican bread rolls,  are the rolls of choice,  but many kinds of crusty bread will work including baguettes,  sourdough,  or ciabatta.  The minimal nature of the mollete lends itself to interpret with a variety of personal touches.  Those in the photo above are dressed up with items I had available in my kitchen.  The one on the left has pico de gallo, the one on the right is only garnished with cilantro.  The center two may not be considered typical with the fresh basil leaves topping the avocado slices and the fire-roasted jalapeno on the roasted tomato slices.  However,  I can bet that these combinations have been done  many times before.

I’m sure most of you know how to make refried beans. If you need a little guidance, see my previous 2 posts.  Canned refried beans are ok to use.

This makes 4 molletes:

2 Bolillos, teleras, or  6 inch baguettes

2 tablespoons butter softened

about  3/4  cup refried beans(pinto or black)

1 1/2 cups grated melting cheese  (Monterrey Jack, Mozzarella, or Oaxacan for example)

Hot sauce of your choice or pico de gallo

Preheat your oven to 400 degrees.

Split the rolls in two and remove some of the bread from both top and bottom sides to make a shallow indention for filling.  Spread butter on them,  place on a baking sheet, and toast for 5 minutes.  They will turn a light  golden brown.  Remove them and slather each with about 3 tablespoons refried beans.  The toasted bread will be hot!  Top with  a good amount cheese and pop them back in the oven until cheese melts and maybe begins to brown in spots.   They are ready to eat as is.  Pico de gallo is a usual topping for them,  but try other salsas.  It would be great for example with salsa verde or salsa ranchera.  They are good for breakfast, lunch, dinner, or a heavy snack.  Have fun with them!


3 Comments leave one →
  1. June 10, 2013 2:20 am

    Great post and the photos are superb, great job! The basil is perfect… you’ve been firing on all cylinders…

  2. June 10, 2013 11:10 pm

    Thank you Roberto! Let me know how you fix yours up next time you make some.


  1. Light whole wheat bread | Bread and Tortillas

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