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    Home » Recipes » Breakfast » Mexican Molletes

    Mexican Molletes

    Last Updated November 9, 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.
    Jump to Recipe Print Recipe
    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 18 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!

    2. Amy Liu Dong

      August 12, 2022 at 9:14 pm

      5 stars
      It looks so good and tasty.
      I am so excited to make this for my family, and I am sure they will love this!

      Reply
      • Maggie U

        August 15, 2022 at 12:58 pm

        Very delicious. Your family will enjoy this recipe. Thank you!

        Reply
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