Traditional Mexican Molletes Recipe

Bolillo rolls: A type of Mexican bread roll that is crusty on the outside and soft on the inside.

Refried beans: Cooked and mashed beans, typically pinto beans, that are fried with lard or oil.

Shredded cheese: Cheese like Oaxaca or Monterey Jack that melts well and adds a creamy texture.

Pico de gallo: A fresh salsa made from chopped tomatoes, onions, cilantro, and lime juice.

To achieve a perfectly crispy texture for your bolillo rolls, consider toasting them lightly before adding the refried beans and shredded cheese. Simply place the sliced rolls under the broiler for a minute or two until they are golden brown. This extra step ensures that the rolls maintain their structure and don't become soggy once the toppings are added.

• bolillo rolls - Substitute with baguette: A baguette has a similar texture and crust, making it a good alternative for bolillo rolls.

• bolillo rolls - Substitute with ciabatta: Ciabatta's airy texture and crusty exterior can mimic the qualities of bolillo rolls.

• refried beans - Substitute with black bean spread: Black bean spread offers a similar creamy texture and can be seasoned to taste like refried beans.

• refried beans - Substitute with hummus: Hummus provides a creamy consistency and can be flavored with spices to resemble refried beans.

• shredded cheese - Substitute with mozzarella: Mozzarella melts well and has a mild flavor similar to oaxaca or monterey jack.

• shredded cheese - Substitute with cheddar: Cheddar provides a sharp flavor and melts nicely, making it a good alternative to oaxaca or monterey jack.

• pico de gallo - Substitute with diced tomatoes with cilantro: Diced tomatoes with cilantro can replicate the fresh, zesty flavor of pico de gallo.

• pico de gallo - Substitute with store-bought salsa: Store-bought salsa can provide a similar tangy and spicy flavor as pico de gallo.

• Allow the molletes to cool completely before storing. This helps prevent condensation, which can make the bread soggy.
• Wrap each mollete individually in aluminum foil or plastic wrap to maintain freshness and prevent them from drying out.
• Place the wrapped molletes in an airtight container or a resealable plastic bag. This will help keep them fresh for up to 3 days in the refrigerator.
• For longer storage, freeze the molletes. Place the wrapped molletes on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable freezer bag or airtight container. They can be stored in the freezer for up to 2 months.
• To reheat refrigerated molletes, preheat your oven to 350°F (175°C). Place the molletes on a baking sheet and bake for about 10 minutes, or until heated through and the cheese is melted.
• For frozen molletes, allow them to thaw in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated molletes.
• If you're in a hurry, you can reheat the molletes in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, or until heated through. Note that the bread may become slightly softer using this method.
• Avoid adding pico de gallo or salsa before storing, as the moisture can make the bread soggy. Instead, add these toppings fresh just before serving.

• Preheat your oven to 350°F (175°C). Place the molletes on a baking sheet and cover them loosely with aluminum foil. Bake for about 10 minutes or until the cheese is melted and the bolillo rolls are warmed through.
• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the molletes inside for 5-7 minutes. Keep an eye on them to ensure the cheese melts perfectly without burning.
• If you prefer using a microwave, place the molletes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
• For a stovetop method, heat a non-stick skillet over medium heat. Place the molletes in the skillet, cover with a lid, and cook for about 5 minutes. This method helps keep the bolillo rolls crispy while melting the cheese.
• If you have an air fryer, preheat it to 350°F (175°C). Place the molletes in the basket and cook for 3-5 minutes. This method ensures a crispy exterior and gooey cheese interior.

• Oven: Used to bake the bolillo rolls until the cheese is melted and bubbly.

• Baking sheet: Holds the bolillo rolls while they bake in the oven.

• Knife: Used to slice the bolillo rolls in half lengthwise.

• Spatula: Helps spread the refried beans evenly on each half of the rolls.

• Cheese grater: If you are using a block of cheese, this tool will help you shred it.

• Measuring cup: Ensures you use the correct amount of refried beans and shredded cheese.

• Mixing bowl: Optional, but useful if you need to mix or prepare your pico de gallo or salsa.

• Oven mitts: Protects your hands when removing the hot baking sheet from the oven.

Preheat the oven: Start preheating your oven while you prepare the other ingredients to save time.

Use canned beans: Opt for canned refried beans to cut down on preparation time.

Shred cheese in advance: Shred your cheese ahead of time and store it in the fridge.

Prepare pico de gallo: Make your pico de gallo or salsa the day before to save time on the day of cooking.

Assemble in batches: Assemble multiple bolillo rolls at once to streamline the process.