4 teleras, bolillos, Portuguese buns, petite baguettes or large baguettes, cut into 5- to 6-inch pieces
2 cups refried beans, homemade or store-bought
2 cups shredded Oaxaca, mozzarella, Monterrey Jack or mild cheddar cheese (about 8 ounces)
Traditional tomato pico de gallo salsa, or other salsa of your choice
Optional extra toppings: crumbled and fried Mexican-style chorizo, crisp bacon, ham, turkey, sautéed mushrooms or avocado slices
Preheat the oven to 350°F. Slice the bread in half lengthwise. Spread each piece with 3 to 4 tablespoons of refried beans and top with 3 to 4 tablespoons of grated cheese. Arrange the molletes on a baking sheet as you make them. If you want to add more toppings like ham, turkey, bacon or chorizo, sprinkle them on top of the cheese.
When they are all assembled, bake until the cheese has melted and the bread has a nice toasted crust on the bottom and around the edges, 8 to 10 minutes. Eat while hot. Serve with pico de gallo, or your favorite salsa, on the side.
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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…
Continue reading Molletes with Pico: No Way not to Fall in Love