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Molletes

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A delightful Mexican dish featuring toasted bolillos topped with refried beans and molten cheese, perfect for sharing with family and friends.

Ingredients

Scale
  • 6 small bolillos (or French breads), sliced in half
  • 2 tablespoons butter
  • 2 cups cold refried pinto beans
  • 1 ½ cups Monterey Jack Cheese or Quesadilla Cheese
  • 1 Roma tomato, diced (for Pico de Gallo)
  • ½ cup white onion, diced (for Pico de Gallo)
  • 2 large serrano chiles or 1 large jalapeño chile, finely chopped (for Pico de Gallo)
  • ⅓ cup fresh cilantro, finely chopped (for Pico de Gallo)
  • Salt to taste (for Pico de Gallo)
  • 1 tablespoon corn oil (for Soy Chorizo and Mushroom Topping)
  • 6 ounces soy chorizo (for Soy Chorizo and Mushroom Topping)
  • 1 cup cremini mushrooms, sliced (for Soy Chorizo and Mushroom Topping)
  • 2 small poblano chiles (for Rajas and Corn Topping)
  • 1 tablespoon corn oil (for Rajas and Corn Topping)
  • ¼ onion, chopped (for Rajas and Corn Topping)
  • ½ cup white corn kernels (for Rajas and Corn Topping)
  • ½ teaspoon salt (for Rajas and Corn Topping)

Instructions

  1. Preheat oven to 350°F.
  2. Spread butter on cut halves of bolillos.
  3. Place buttered side on a skillet over medium heat and toast for 2 minutes on each side until browned.
  4. Remove from skillet, let cool for 2 minutes, then spread refried beans over the toasted buttered sides.
  5. Arrange on a large baking sheet and top with shredded cheese and desired toppings.
  6. Heat in oven for 12 minutes or until cheese melts and bubbles.
  7. Combine all ingredients in a bowl for Pico de Gallo and stir.
  8. Heat oil in a pan, add soy chorizo and break into pieces, then add mushrooms and cook for 7 minutes.
  9. Roast poblano peppers, steam and peel, then slice. Heat oil, cook onion, chiles, and corn for 10 minutes.
  10. Enjoy the Molletes fresh from the oven.

Notes

Experiment with different toppings and cheeses to suit your taste.

Nutrition

Find it online: https://www.glutenfreez.com/molletes/