Traditional Mexican Molletes Recipe

Bolillo rolls: Traditional Mexican bread rolls, ideal for making molletes. Can be substituted with French bread.

Refried beans: Creamy beans that form the base layer of the molletes, providing a rich and savory flavor.

Oaxaca cheese: A meltable, stringy cheese similar to mozzarella, perfect for achieving a gooey texture. Monterey Jack can be used as an alternative.

Pico de gallo: A fresh salsa made from diced tomatoes, onions, cilantro, and lime juice, adding a zesty kick to the dish.

Sour cream: A creamy topping that adds a tangy contrast to the other flavors.

Guacamole: A rich and creamy avocado-based topping that complements the other ingredients perfectly.

When spreading the refried beans on the bolillo rolls, make sure to create an even layer to ensure every bite is flavorful. For an extra crispy texture, you can lightly toast the rolls in the oven for a few minutes before adding the beans and cheese. This will prevent the rolls from becoming too soggy and add a delightful crunch to your molletes.

• bolillo rolls - Substitute with baguette: A baguette has a similar texture and crust, making it a good alternative for the base of the molletes.

• refried beans - Substitute with black bean spread: Black bean spread offers a similar creamy texture and flavor profile, making it a suitable replacement.

• oaxaca cheese - Substitute with mozzarella cheese: Mozzarella has a similar meltability and mild flavor, which works well in place of oaxaca cheese.

• monterey jack cheese - Substitute with cheddar cheese: Cheddar cheese melts well and has a slightly sharper flavor, providing a good alternative to monterey jack.

• pico de gallo - Substitute with salsa: Salsa can provide a similar fresh and tangy topping, though it may be a bit more liquid than pico de gallo.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar creamy texture and tangy flavor, making it a healthier alternative to sour cream.

• guacamole - Substitute with smashed avocado: Smashed avocado can provide a similar creamy texture and rich flavor, though it may lack some of the additional seasonings found in guacamole.

• Allow the molletes to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each mollete individually in plastic wrap or aluminum foil. This helps to maintain freshness and prevents them from sticking together.
• Place the wrapped molletes in an airtight container or a resealable plastic bag. This provides an extra layer of protection against freezer burn.
• Label the container or bag with the date. This helps you keep track of how long they have been stored.
• Store the molletes in the refrigerator for up to 3 days. For longer storage, place them in the freezer where they can last up to 2 months.
• To reheat refrigerated molletes, preheat your oven to 350°F (175°C). Place the molletes on a baking sheet and bake for about 10 minutes or until heated through.
• For frozen molletes, allow them to thaw in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated molletes.
• If you prefer a quicker reheating method, you can use a microwave. Place the mollete on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes or until heated through. Be cautious, as microwaving can sometimes make the bread a bit chewy.
• Avoid adding pico de gallo, sour cream, or guacamole before storing. These toppings are best added fresh just before serving to maintain their texture and flavor.
• When ready to serve, top the reheated molletes with fresh pico de gallo, sour cream, and guacamole for the best taste and presentation.

• Preheat your oven to 350°F (175°C). Place the molletes on a baking sheet and cover them loosely with aluminum foil to prevent the cheese from drying out. Bake for about 10-15 minutes, or until heated through.
• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the molletes inside. Heat for about 8-10 minutes, keeping an eye on the cheese to ensure it doesn't overcook.
• If you prefer using a microwave, place the molletes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
• For a stovetop method, heat a non-stick skillet over medium heat. Place the molletes in the skillet, cover with a lid, and heat for about 5-7 minutes. This method helps keep the bread crispy while melting the cheese.
• If you have an air fryer, preheat it to 350°F (175°C). Place the molletes in the basket and heat for about 5-7 minutes. This method will give you a crispy exterior and gooey cheese inside.

• Oven: Used to bake the bolillo rolls until the cheese is melted and bubbly.

• Baking sheet: Holds the bolillo rolls while they bake in the oven.

• Spatula: Helps spread the refried beans evenly on each half of the bolillo rolls.

• Cheese grater: Used to shred the Oaxaca or Monterey Jack cheese if it's not pre-shredded.

• Knife: Slices the bolillo rolls in half.

• Cutting board: Provides a safe surface to slice the bolillo rolls.

• Mixing bowl: Can be used to mix the pico de gallo if you're making it from scratch.

• Spoon: Helps scoop and spread the sour cream and guacamole onto the molletes.

• Measuring cups: Ensures you use the correct amount of refried beans, cheese, pico de gallo, sour cream, and guacamole.

Preheat the oven: Start preheating your oven while you prepare the ingredients to save time.

Use canned beans: Opt for canned refried beans to skip the soaking and cooking process.

Shred cheese in advance: Shred your cheese ahead of time and store it in the fridge.

Prepare toppings: Make pico de gallo, sour cream, and guacamole in advance to streamline assembly.

Use a food processor: Quickly chop ingredients for pico de gallo using a food processor.

Assemble in batches: Lay out all bolillo rolls and assemble them simultaneously to save time.