Mexican Molletes

By on January 3, 2012

baked molletes de Mexico Mexican Molletes

Cook Time: 1 hour

Ingredients (Servings 6):

6 bolillos (a type of savory, crunchy crust Mexican bread that’s soft inside)
1 cup of black or pinto refried beans (the beans need to be on the sweeter side, not bitter or heavy)
1 cup of shredded manchego or mozzarella cheese–I prefer Oaxaca, if you can find it where you live

salsa Mexicana (pico de gallo)
salsa roja de molcajete

Cooking Directions:

Slice the bolillos in half, lengthwise.

Warm up your beans/cook your beans, and spread a couple tablespoons on the white side of each piece of your bread.

Cover each with shredded chihuahua cheese and be generous in your portions.

Set them up one by one in an oven tray, with the cheese side facing up.

Heat up oven at 250F. Once hot, insert the tray and bake the molletes until cheese has completely melted: should take about 10 to 15 min, but check them because the bread can burn and the cheese can become crispy if you overdo it. Molletes are normally baked until the top layer of cheese has melted and begun to bubble, and the edges of the bread roll have become slightly golden brown in color.

While the molletes are baking, prepare your Mexican salsas to go with it.

When ready, remove the molletes from your oven and serve one bolillo per person and garnish with pico de gallo and a little bit of salsa de molcajete to taste.