Molletes
Open-Face Bean & Cheese
Split bolillos are piled with hot refried beans and melted cheese under the broiler, then topped with cold pico de gallo right before serving for a warm-cool contrast.
Molletes
✦ Antes de Empezar
Before you cook
Can I make molletes ahead of time?
The beans and pico de gallo can be made ahead, but assemble and broil the bolillos just before serving — the recipe tops them with cold pico de gallo right after broiling so the fresh tomato and onion stay crisp against the melted cheese.
Ingredientes· 5View
- 4Bolillos, split lengthwise
- 2 cupsThick refried beans
- 2 cupsGrated Chihuahua, Oaxaca, Monterey Jack, or Manchego-style cheese
- 2 tablespoonsButter, optional
- 1 1/2 cupsPico de gallo
Instrucciones
6 pasosPrepara el bolillo
Prepare the bread
Heat the broiler, then scoop a little soft crumb from each bolillo half.
Tuesta el pan
Toast the bread
Butter the cut sides lightly and toast for 2 minutes if a crisper base is desired.
Unta los frijoles
Spread the beans
Spread each half with a thick layer of hot beans.
Cubre con queso
Cover with cheese
Cover generously with cheese.
Gratina
Broil
Broil for 3 to 6 minutes, until melted with browned spots.
Sirve
Serve
Top with cold pico de gallo immediately before serving.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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