Mollete is a toasted open face sandwich (bolillo) topped with refried beans and melty cheese and served with pico de gallo or salsa. It is so popular in Mexico it is hard to believe not very many people know about it on this side of the border. I made my own Molletes many times when I moved to Texas, but I just couldn’t make them taste like the ones my mom used to make for us back home. That is until I realized I was using the wrong cheese. Oops!
Ditch the Monterey Jack and try this California Asadero cheese for an Authentic flavor.
It is so delicious and tastes just like the one my mom used to get from the farmer’s market. In fact, I made these molletes while she was here visiting, and I had to go back to the store and get more cheese for the molletes because we couldn’t stop eating it! Now they taste like they should taste.
Just look for the Real California Milk seal on the cheese packaging for an Authentic flavor. Just look for the Real California Milk seal on the cheese packaging to make sure you are getting quality products made with sustainably sourced milk from family farms
The California Asadero Cheese is so delicious and tastes just like the one my mom used to get from the farmer’s market. In fact, I made these molletes while she was here visiting, and I had to go back to the store and get more cheese for the molletes because we couldn’t stop eating it! Now they taste like they should taste.
What you need to make Molletes
Bolillo rolls. Other great options are birote and telera but if you can’t get your hands on any of those; a French baguette or ciabatta would do ok.
Olive oil or a little California butter
Refried beans. Just make sure they are creamy, so it is easy to spread them on the bread.
Real California Milk Asadero, Oaxaca or Quesadilla cheese coarsely grated. Any of those it’s a great option. What you want is a mild taste, melty cheese. Asadero is my favorite for this recipe.
*For the pico de gallo
Roma tomatoes
Onions
Jalapeño Peppers
Cilantro
Lemon
Salt
How to serve Molletes
A Mollete is a meal on its own. It doesn’t need any sides other than a good cup of coffee.
That shouldn’t stop you from getting creative, though. You can top the mollete with a sunny side up egg or some avocado slices. People are getting more and more creative. Some or my favorite toppings are chorizo and egg and machaca. As long as you are able to pick it up from the plate and eat with your hand, you’re good to go.
For more Authentic recipes visit: https://www.realcaliforniamilk.com/hispanic-dairy
Molletes
Ingredients
- For the Molletes
- 4 bolillo rolls (birote, telera or any other crusty bread)
- Olive oil
- 3-4 cups seasoned, refried beans
- 10 oz. Real California Asadero, Oaxaca or Quesadilla cheese, coarsely grated
- For the pico de gallo:
- 3 ripe Roma tomatoes, diced
- ½ onion, chopped
- 2 jalapeño peppers, seeded and chopped
- ¼ cup fresh cilantro, chopped
- Juice of ½ lemon
- Salt to taste
Instructions
- Preheat oven to 375 degrees.
- Make the pico de gallo: In a bowl add the diced tomato, chopped onions, chopped jalapeño peppers, and chopped fresh cilantro. Mix everything together and add in the lemon juice. Season with salt to taste.
- Cut the bread rolls in half and place them on a baking sheet cut side up. Drizzle the bread with olive oil and bake in a preheated oven for 8 minutes, just until the edges start to brown.
- Warm up the refried beans if needed. Top each half of bread with a layer of refried beans and shredded cheese.
- Turn the oven broiler on and bake the molletes for about 2 minutes or until the cheese has melted.
- Top with pico de gallo and serve immediately.
