Traditional Mexican Molletes Recipe

Bolillo rolls: Traditional Mexican bread rolls that are crusty on the outside and soft on the inside.

Refried beans: Creamy beans typically made from pinto beans, essential for the base layer of molletes.

Shredded cheese: Meltable cheese like Oaxaca or Monterey Jack, which adds a gooey, delicious layer.

Pico de gallo: Fresh salsa made from tomatoes, onions, cilantro, and lime juice, adding a burst of freshness.

To achieve a perfectly melted and bubbly cheese topping, consider using a broiler for the last 1-2 minutes of baking. This will give your molletes a golden, slightly crispy finish that enhances both texture and flavor. Just keep a close eye to avoid burning.

• bolillo rolls - Substitute with baguette: A baguette has a similar crusty exterior and soft interior, making it a good alternative for bolillo rolls.

• refried beans - Substitute with black bean spread: Black bean spread offers a similar creamy texture and can be seasoned to mimic the flavor of refried beans.

• oaxaca cheese - Substitute with mozzarella cheese: Mozzarella cheese melts well and has a mild flavor, making it a suitable replacement for oaxaca cheese.

• pico de gallo - Substitute with salsa fresca: Salsa fresca is very similar to pico de gallo, containing fresh tomatoes, onions, and cilantro, providing the same fresh and tangy flavor.

• Allow the molletes to cool completely before storing. This helps prevent condensation, which can make the bread soggy.
• Wrap each mollete individually in plastic wrap or aluminum foil. This ensures they stay fresh and prevents them from sticking together.
• Place the wrapped molletes in an airtight container or a ziplock bag. This adds an extra layer of protection against moisture and freezer burn.
• Label the container or bag with the date. This helps you keep track of how long they’ve been stored.
• Store the molletes in the refrigerator if you plan to eat them within 2-3 days. For longer storage, place them in the freezer where they can last up to 2 months.
• To reheat refrigerated molletes, preheat your oven to 350°F (175°C) and bake for about 10 minutes or until heated through. If frozen, allow them to thaw in the refrigerator overnight before reheating.
• For a quicker reheating option, use a microwave. Place the mollete on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes or until warm.
• Avoid adding pico de gallo before storing. Instead, prepare fresh pico de gallo and add it after reheating for the best flavor and texture.

• Preheat your oven to 350°F (175°C). Place the molletes on a baking sheet and cover them loosely with aluminum foil to prevent the bread from getting too crispy. Heat for about 10-15 minutes, or until the cheese is melted and the refried beans are warmed through.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the molletes inside for about 8-10 minutes. Keep an eye on them to ensure the cheese melts perfectly without burning.

• If you're in a rush, the microwave can be your friend. Place the molletes on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking to make sure the cheese is melted and the beans are hot.

• For an extra crispy touch, use a skillet. Heat a non-stick skillet over medium heat and place the molletes cheese-side up. Cover the skillet with a lid and heat for about 5-7 minutes, or until the cheese is melted and the bread is crispy on the bottom.

• If you have an air fryer, preheat it to 350°F (175°C). Place the molletes inside and heat for about 5-7 minutes. This method will give you a perfectly crispy bread with gooey cheese.

• For a stovetop method, use a double boiler. Place the molletes on a heatproof plate and set it over a pot of simmering water. Cover with a lid and steam for about 5-7 minutes, or until the cheese is melted and the beans are hot.

• 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 bolillo rolls.

• Cheese grater: Grates the cheese if it is not pre-shredded.

• Measuring cups: Measures the refried beans and shredded cheese accurately.

• Mixing bowl: Can be used to hold the shredded cheese or pico de gallo before topping the molletes.

• Cutting board: Provides a safe surface to slice the bolillo rolls and prepare other ingredients.

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

Use canned beans: Opt for canned refried beans to skip the cooking process.

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

Prepare pico de gallo: Make pico de gallo the night before to save prep time.

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

Use a toaster oven: A toaster oven can heat up faster than a conventional oven.