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Home » Recipes » Breakfast » Mexican Molletes

Mexican Molletes

Last Updated August 11, 2022. Originally Posted May 17, 2021 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Molletes are a classic Mexican breakfast, lunch, or quick snack. They are an open-faced sandwich consisting of toasted bread and topped with refried beans, melted cheese, and pico de gallo.
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A collage showing molletes plated and eating.

A hand holding a mollete.

Molletes (pronounced moh-yeh-tehs) are what you make when you want food on the table FAST.

They always remind me of my mom. She used to make them for us when we came home from school.

Refried beans and salsa were always in the fridge. So, this was a super quick and super tasty snack to put together.

Let me show you how to make this simple yet delicious Mexican recipe…

The ingredients to make molletes laid out on a wooden surface.

These are the ingredients you’ll need.

Bolillo is a type of Mexican bread that’s crunchy on the outside and soft and pillowy on the inside.

Can’t find bolillo at your grocery store? No problemo.

Use french bread or any type of sandwich roll instead.

Three Mexican bolillos topped with refried beans.

  • Start by cutting the bolillo in half.
  • Smear a thin layer of refried beans.

Refried beans can be made with pinto or black beans. Whichever you prefer is fine.

Homemade refried beans are the best, but you can also use canned beans too.

More Mexican Sandwiches


Torta de Milanesa
Torta de Jamon
Tortas Ahogadas
Pambazo

Three Mexican bolillos topped with cheese.

  • Add shredded cheese.
  • Place under the broiler until the cheese has melted.

Put a good amount of cheese on the bread. Who doesn’t love melted cheese?!

Types of cheese to use:
Monterey Jack
Manchego Cheese
Oaxaca
White Cheddar

Basically, use any type of cheese that melts well.

The ingredients to make pico de gallo in a Mexican clay bowl.

  • Dice up the tomato, jalapeno, and onion.
  • Place in a large bowl.

While the cheese is melting, make the Pico de Gallo. In short, it’s a fresh tomato salsa.

Try to make this ahead of time, if you can. The longer it sits, the better it tastes.

Although, freshly made salsa is good too.

A collage showing how to make pico de gallo.

  • Add the lime juice.
  • Add the salt and cilantro.
  • Mix to combine.

Such an easy salsa recipe! Set this aside.

Pro Tip:


You don’t want to top the bread with the pico de gallo until you’re ready to eat the sandwich.

OR, it will make the bread soggy.

A mollete served on a white plate.

Can you see why these open-faced sandwiches are often called Mexican bruschetta?

This is the most traditional Molletes recipe, but feel free to change it up!

You can add chorizo, minced chipotle, scrambled eggs for breakfast, even chopped up carne asada. Yum!

Mexican Snack Recipes:


Mexican Fruit Cups
Mexican Charcuterie Board
After School Mexican Cookie Snacks
Frijoles Puercos

A plate with three molletes surrounded by cilantro and a decorative Mexican napkin.

Molletes are ideal as a tasty after school snack, lunch, or breakfast.

They’re 100% yummy, quick-to-make, and always a hit with the kiddos and grown ups alike.

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Did you make this recipe? Please rate the recipe below!

A plate with three molletes surrounded by cilantro and a decorative Mexican napkin.

Mexican Molletes

Molletes are a classic Mexican breakfast, lunch, or quick snack. They are an open-faced sandwich consisting of toasted bread and topped with refried beans, melted cheese, and pico de gallo.
5 from 16 votes
Print Pin Rate
Course: Breakfast, Brunch, Snack
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 4
Calories: 353kcal
Author: Maggie Unzueta

Ingredients

  • 2 bolillo or bread
  • 1 cup refried beans
  • 2 cups Monterey Jack cheese shredded
  • 2 tomatoes diced
  • 1/4 onion diced
  • 2 lime juice
  • 1 jalapeno finely diced
  • 1/2 tsp salt
  • 1 tbsp cilantro leaves chopped

Instructions

  • Slice the bolillos in half.
  • Smear 2 tablespoons of refried beans on one half of the bolillo.
  • Repeat with the other bolillo halves.
  • Add Monterey Jack cheese on top of the refried beans.
  • Set oven to Broiler.
  • Place the prepared boillos on a sheet pan.
  • Place the bolillos under the broiler for 7 minutes, or until cheese is melted.
  • Meanwhile, make the pico de gallo.
  • Mix the tomato, onion, jalapeno, cilantro, lime juice, and salt.
  • Set the pico de gallo aside until the bread is ready.
  • Top the molletes with the salsa.
  • Serve immediately.

Notes

In case, you can't find bolillo, you can use french bread or any type of sandwich roll instead.
Types of cheese to use: Monterey Jack, Manchego Cheese, Oaxaca, White Cheddar
Pro Tip: You don’t want to top the bread with the pico de gallo until you’re ready to eat the sandwich. OR, it will make the bread soggy.

Nutrition

Calories: 353kcal | Carbohydrates: 26g | Protein: 20g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 1097mg | Potassium: 259mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1049IU | Vitamin C: 18mg | Calcium: 479mg | Iron: 2mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

This post was recently updated. You might remember the previous picture. Molletes served on a decorative Mexican clay plate.

Filed Under: Breakfast, Lunch Recipes, Mexican, Vegetarian

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. lewis

    July 29, 2021 at 11:12 am

    5 stars
    Looked good so I made some refried pinto beans and roasted a pork butt for the meat . really tasty, thank you.

    Reply
    • Maggie Unzueta

      July 30, 2021 at 11:02 am

      That’s awesome and sounds like a yummy addition.

      Reply
    • Norma quinto

      June 25, 2022 at 7:13 am

      Tank you for the bottom of my heart, you just make me remember when my mom used to make them when my siblings and me were kids.😀😔

      Reply
      • Maggie Unzueta

        June 25, 2022 at 8:36 am

        You’re welcome. I love food memories!

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