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Homemade Mexican Molletes recipe photo

Mexican Molletes

Mexican Molletes are a delicious twist on open-faced sandwiches, featuring crispy bread, savory beans, and gooey cheese!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Toppings:
  • 1 large tomato diced
  • 3 tablespoons onion finely diced
  • 1/2 piece jalapeño pepper diced (adjust to taste)
  • 1 1/2 tablespoons cilantro chopped
  • 1 teaspoon lime juice
  • Kosher salt and black pepper to taste
For the Bean Mixture:
  • 1 tablespoon vegetable oil
  • 1/2 medium onion finely diced
  • 1 14-ounce can pinto or black beans drained and rinsed
  • 1/4 cup light vegetable broth
For the Rolls:
  • 3 pieces bolillo rolls or similar crusty rolls, sliced in half lengthwise
  • Unsalted butter as needed (optional, for spreading on rolls)
  • 3/4 cup shredded Oaxaca cheese or Monterey Jack cheese

Equipment

  • Skillet
  • Oven or Toaster Oven
  • Mixing bowl
  • Spatula

Method
 

Cooking Instructions:
  1. In a skillet, heat the vegetable oil over medium heat. Add the finely diced onion and sauté until translucent, about 3-4 minutes. Stir in the drained and rinsed beans along with the light vegetable broth. Using a fork, mash the beans gently while allowing them to heat through. Season with kosher salt and black pepper to taste. Remove from heat once the mixture is warmed and slightly creamy.
  2. In a mixing bowl, combine the diced tomato, finely diced onion, jalapeño pepper, chopped cilantro, lime juice, and a pinch of salt and pepper. Toss well to combine and set aside so the flavors can meld while you prepare the rolls.
  3. Preheat your oven or toaster oven to 375°F (190°C). If desired, spread a thin layer of unsalted butter on the cut sides of the bolillo rolls. Place them cut side up on a baking sheet and toast in the oven for about 5-7 minutes, or until golden and crispy.
  4. Once the rolls are toasted, remove them from the oven. Spread a generous layer of the warm bean mixture on each half of the rolls. Top with shredded Oaxaca cheese or Monterey Jack cheese, ensuring an even distribution.
  5. Return the assembled molletes to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly. Keep an eye on them to prevent burning!
  6. Remove the molletes from the oven and top with your fresh tomato mixture. Serve immediately and enjoy the delightful combination of flavors and textures.

Notes

  • For a gluten-free option, use gluten-free rolls or tortillas instead of bolillo rolls.
  • Make it vegan by substituting cheese with a plant-based alternative.
  • Add more jalapeño or hot sauce for an extra kick!