Traditional Mexican Molletes Recipe

Gluten-free bolillo rolls: These are the base of the molletes, providing a crispy and chewy texture. Make sure they are gluten-free to accommodate dietary restrictions.

Refried beans: A staple in Mexican cuisine, these beans add a creamy and savory layer to the molletes.

Shredded cheese: Use cheddar or a Mexican blend to add a rich, melty topping that complements the beans.

Pico de gallo: A fresh and zesty salsa made from tomatoes, onions, cilantro, and lime juice, adding a burst of flavor and freshness.

Butter or oil: Used to spread on the rolls, helping them to crisp up in the oven.

To achieve a perfectly melted and bubbly cheese, make sure to spread it evenly over the refried beans and use a broiler setting for the last 2 minutes of baking. This will give your molletes a delightful golden-brown finish.

• gluten-free bolillo rolls - Substitute with gluten-free baguette: A gluten-free baguette has a similar texture and can be easily sliced for the molletes.

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

• shredded cheese (cheddar or mexican blend) - Substitute with shredded dairy-free cheese: For those who are also dairy-free, shredded dairy-free cheese melts well and provides a similar taste.

• pico de gallo - Substitute with salsa fresca: Salsa fresca is very similar to pico de gallo and can be used interchangeably.

• butter or oil - Substitute with avocado spread: Avocado spread adds a creamy texture and healthy fats, making it a nutritious alternative.

• Storing Molletes:

  • Allow the molletes to cool completely at room temperature before storing.
  • Place the molletes in an airtight container. If stacking, separate layers with parchment paper to prevent sticking.
  • Store in the refrigerator for up to 3 days. The pico de gallo can make the bread soggy over time, so it’s best to store it separately and add it fresh when serving.

• Freezing Molletes:

  • Cool the molletes completely after baking.
  • Wrap each mollete individually in plastic wrap to prevent freezer burn.
  • Place the wrapped molletes in a freezer-safe bag or container. Label with the date.
  • Freeze for up to 2 months for best quality.

• Reheating Molletes:

  • For refrigerated molletes, preheat your oven to 350°F (175°C). Place the molletes on a baking sheet and heat for about 10 minutes or until warmed through and the cheese is melted.
  • For frozen molletes, preheat your oven to 350°F (175°C). Unwrap the molletes and place them on a baking sheet. Bake for 15-20 minutes or until heated through and the cheese is melted.
  • Add fresh pico de gallo after reheating to maintain the freshness and texture.

• Tips for Best Results:

  • When freezing, consider leaving off the pico de gallo and adding it fresh after reheating to avoid sogginess.
  • If you prefer a crispier texture, reheat the molletes in a toaster oven or under the broiler for the last few minutes of reheating.
  • For a quick reheat, you can use a microwave, but the bread may become slightly chewy. Heat on high for 1-2 minutes, checking frequently.

• Preheat your oven to 350°F (175°C). Place the leftover 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 for about 8-10 minutes. Keep an eye on them to ensure the cheese melts perfectly without burning.

• If you’re in a hurry, you can use a microwave. Place the molletes on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Heat on medium power for about 1-2 minutes, checking halfway through to ensure even heating.

• For a crispy texture, consider using a skillet. Heat a non-stick skillet over medium heat and place the molletes cut side down. Cover with a lid and cook for about 5-7 minutes, or until the cheese is melted and the bread is crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the molletes in the basket and cook for about 5-7 minutes. This method will give you a nice, crispy finish while keeping the cheese gooey and delicious.

• Oven: Preheat to 350°F (175°C) to bake the molletes until the cheese is melted and bubbly.

• Baking sheet: Place the bolillo rolls on this to bake them in the oven.

• Knife: Slice the bolillo rolls in half lengthwise.

• Butter knife: Spread a thin layer of butter or oil on each half of the rolls.

• Spoon: Spread a generous amount of refried beans on each half of the rolls.

• Grater: Shred the cheese if it is not pre-shredded.

• Measuring cup: Measure out 1 cup of refried beans, 1 cup of shredded cheese, and 1 cup of pico de gallo.

• Spatula: Remove the molletes from the baking sheet once they are done baking.

• Serving plate: Place the finished molletes on this to serve immediately.

Preheat the oven first: Start by preheating your oven to 350°F (175°C) so it's ready when you need it.

Use pre-made refried beans: Save time by using canned refried beans instead of making them from scratch.

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

Prepare pico de gallo ahead: Make your pico de gallo the night before to save time on the day of cooking.

Use a toaster oven: If you're making a small batch, use a toaster oven to speed up the baking process.