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Pati Jinich

It takes three ingredients, plus any extra topping that you fancy, 8 minutes in the toaster or oven and you get one of the most comforting foods I have eaten since I can remember: Molletes.

One of the most popular Mexican anytime antojitos or cravings, that can be eaten for breakfast, brunch, lunch, a hearty afternoon snack or dinner.  It used to be a standard option for breakfast or dinner at my house growing up in Mexico City, just as quesadillas were. But I also used to crave Molletes from my school cafeteria.

So yes, even if I had some at home in the morning, I would have more for lunch at school…

 First, you need the earthy and filling refried beans. You can make your own at home -I make a weekly double batch of beans and use it all week long- or buy ready made at the store. I usually go for Pintos, from photo below, or Black beans.

Molletes 5.JPGSecondly, you need crispy bread. In Mexico it is always a bolillo or telera, the Mexican adaptation of the baguette (since times of Maximilian in the 1860’s…). But you can use petite baguettes or cut individual portions from a large baguette. Portuguese buns are similar too.

Slice the breads in half lengthwise and slather 2 to 4 tablespoons of refried beans on each half.

Molletes 2.jpgLastly, add a generous amount of shredded, melting cheese. Something flavorful, but not too overpowering, like Oaxaca, Mozzarella (but not the fresh wet one), Monterey Jack, Light Cheddar or Muenster. In Mexico I would also go for the Chihuahua or Mexican Manchego, but those are hard to come by in the US.

Then in the toaster or oven they go, for about 8 minutes. Until the bread crisps on the outside even more, the earthy beans have heated up and the cheese is oozing on top of it all.

DSC_0397.JPGAs with most antojitos, they can be messed around with. You can add extra toppings like crumbled bacon, chorizo, turkey or ham.

My boys love to have those choices! It makes them feel empowered in the kitchen, different from one another and like they are fully enforcing their free will on my territory. Which honestly, is more and more theirs, as the years go by. And I just love that, I can’t begin to tell you how much.

In restaurants and coffee shops Molletes are usually served with a side of Pico de Gallo.

Molletes 6.JPGTalk about a way to make them even more wholesome and colorful. A healthy mix of ripe tomatoes, a bit of onion, cilantro and fresh chile, all mixed with fresh squeezed lime juice. But sometimes I will serve them along a Salsa Verde or Chipotles in Adobo. Delicious as well.

There is no way not to fall in love with this quick, fun and tasty meal. There’s just… none.

Enjoy!

Grilled Cheese and Bean Heroes
Molletes

Serves: 4 to 6

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Molletes " />

Ingredients

4 teleras, bolillos, petite baguettes or large baguettes cut into 6" portions

2 cups refried beans (homemade or store bought)

2 cups Mexican oaxaca, mozzarella or monterrey jack, grated (any melting cheese of your liking will do)

Serve with pico de gallo salsa or another salsa of your choice

To Prepare

Preheat the oven to 350 degrees.

Slice the bread in half lengthwise to have 8 pieces. Spread each piece with 3 to 4 tablespoons of refried beans and add 3 to 4 tablespoons of grated cheese on top. Arrange Molletes on a baking sheet as you make them. If you want, add additional toppings like ham, turkey, bacon or chorizo. Sprinkle them on top of the cheese. When they are all assembled, place the baking sheet into the oven.

Bake for 8 to 10 minutes, or until the cheese has melted and the bread has a nice toasted crust around the edges. Serve with Pico de Gallo salsa, or a salsa of your choice, on the side or on top.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2011/04/molletes/


Comments

I made these for my anglo husband and sadly he did not care for them. I think they are easy and filling. So delicious!

Aw. Too bad about your husband not liking them. Maybe with the addition of extra toppings and salsa on the side ; )


What about it did he not like about ? I made it and I put it on the grill.

Thank you for trying them, David!




Pati: You’ve done it again. Can’t wait to try this and often. Enjoyed watching you & Paula on her show the other day. Anxious make your Crispy Fried Tacos w/Salsa Verde as well as all the other recipes you funny girls cooked up. The summary on her show site also mentioned a recipe for Brisket w/ Pasilla Chile, but didn’t offer the recipe. I’ll search site as well as Food Network’s site. Sounds Yummy! Love your updated site. Keep up the great work, mi amiga!!

Hi Randy,
Thanks so much! The recipe for the Brisket with pasilla sauce is on my site! Just look it up under main dishes in recipes.
When I went to visit Paula, we ended up not having time to add this recipe. I am so glad you like the site, I am making some more changes which hopefully will make it a bit better…



Pati, I love them for breakfast. They stick to your ribs. There is a Mexican bakery down on Route 1 (Old Richmond Highway) that makes the perfect bolillos for these. Called La Mexicana, at 2907 Arlington Drive in Alexandria. LL

That is so funny! Yes, they stick to your ribs… Thanks for information on La Mexicana, I’ve never been and its not far from me… : )



Pati!! We love your recipes here in Canada! Can you ask in PBS if we will be able to see your show in Canada? I haven’t found it! :(

Oh thank you Georgina! Hm.. let me ask… : )



This sounds so good but I don’t like beans. Could I use ground meat as a base instead of beans or does that change it too much into a completely different recipe?


If you go to La Mexicana, try their torta de carnitas. They also sell teleras.


I’M MARRY TO AN OK.(I WAS BORN IN MAZATLAN SIN.) I MADE
THEM FOR BREAKFAST AND WE LOVE THEM.
THANK YOU.
SANDRA


Pati! I got a response regarding your show in Eastern Canada:
“Thank you for your interest in the programming on WPBS-TV. We will be airing Pati’s Mexican Table on Wednesdays at 1:00 starting May 4th. I hope you enjoy the series.”
Isn’t that great? :) Looking forward to it!
Georgina

Hi Georgina,
That is SUCH great news!!! Thank you so much for sharing the news and for requesting it, now I hope that you will like it!!! Send along any cravings that you have ; )



In other parts of Mexico they call bolillos, francesitos (little french’s). I had never heard the word telera. Thank you for the info and your recipe’s. I’m going to try making mole from scratch for the first time.

Of course! You will loooove making the mole. you can refashion it in a thousand ways, with chicken, over enmoladas (like enchiladas but with mole), as a sauce on the side of meat, all mixed up with shredded meat inside of tortas or sandwiches, over eggs… you name it!



We enjoyed these in Oaxaca and have had them for lunch or snacks ever since.


I’m visiting here in California. Just saw your show for the first time and enjoyed it so much. I hope I can find your show when I go back home to Kansas City.


Pati-Thank you for reminding me how delicious these molletes are and so simple! My daughter just married. I will pass this on to her. Do you also make frijoladas,with tortillas folded into the beans with queso freso? mmmm.

Thanks for asking Patrice! Here is a link to my recipe for enfrijoladas: http://patismexicantable.com/2010/04/queso-fresco-enfrijoladas.html
It’s another super simple and really tasty recipe!



Made this yesterday to go with my fresh pico de gallo; it was easy and delicious! Even my picky son loved it! Thanks again! :)

That is great news! I know how difficult it can be with picky eaters!!



hello :) have any suggestions on how to accompany them? will they be good with a vegetable soup?

Hi Karla, Thank you for writing! They would be great with a vegetable soup, like tomato, or you could try my zucchini soup with them: http://www.patismexicantable.com/2012/11/zucchini_soup_with_tortilla_crisps/.



Those sound delicious! I am going to make them.


¡Qué bruto! Hace tanto tiempo que no como molletes. Creo que debo remediar este triste asunto, jaja. ¡Provecho!

Provecho!



I first visited Mexico last year but I’ve been cooking Mexican food at home in Australia for some time and have made this dish a few times. At our hotel in Mexico City breakfast was included, a different dish every day, and I was in the kitchen one morning fixing myself a coffee and I noticed a pile of fresh bolillos next to the cook, who was making pico de gallo. I asked him “are we having molletes for breakfast?” and he was super excited that a white guy like me knew and loved this dish :) These are so good!

You are making me hungry for breakfast right now and it is almost 9 pm…



Hello pati just stoped by to thank you for the recipe my daughter loved them they came out deliciouse: )

So happy to hear, Alma!



These are delicious! We loved them!! Love watching your show too.

Thank you for watching :)




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