Prep 15 mins
Cook 5 mins
An authentic breakfast item served around Mexico, these are the true molletes. There are other mollete recipes out there, but this is the traditional one. They are cheap, fast and very good. In restaurants they are served with hot coffee and fresh fruit. They can also be served as an appetizer for brunch. You can find bolillos in Mexican bakeries but can substitute 6 in. sections of French bread for the bollillos. Serve 2 for a main dish or 1 for an appetizer.
- 2 mexican hard rolls (bolillos) or 2 French bread
- 1 cup black beansor pinto beans, refried (fresh or canned)
- 2 tablespoons butter, softened
- 1 cup shredded manchego cheese or 1 cup monterey jack cheese
- 4 slices cooked ham (optional) or 4 slices smoked ham (optional)
For the salsa
- 2 roma tomatoes, chopped
- 2 green onions, white part only, chopped
- 1 -2 fresh serrano chili, finely chopped
- 2 teaspoons lime juice
- Preheat oven to 350 degrees. Make the salsa: combine all the ingredients in a small serving bowl and set aside.
- Cut the bolillos or French bread in half length wise. Take out some of the soft center to make space for the filling. Spread each half with 1/2 Tbs butter, top with the refried beans, place a slice of ham on top (if using), and cover with the cheese. Place the molletes in a jelly roll pan and bake until cheese is melted and bread is warmed through. Serve hot with the salsa.