Authentic Molletes Mexicanos are an incredibly delicious and easy-to-make recipe. Made with buttery bread, creamy refried beans, melted cheese, and a smoky chipotle salsa, they are a savory, comforting, classic Mexican dish. This meatless meal is completely vegetarian yet so filling, thanks to the protein-packed beans that make these sandwiches hearty and satisfying. Plus, they are kid-friendly and can easily be made gluten-free.
This meal ranks at the top of my favorites, just like a big bowl of Pozole Blanco, freshly made Tamales Rojos, or spicy Enchiladas Rojas.
First off, Mexican molletes consist of crusty, warm, buttery bread, creamy refried beans, melted cheese and a smoky sauce. I mean, what isn't there to love?!
Secondly, eating them always takes me back to beautiful memories of summer evenings, sitting on our back patio with my siblings and cousins, while my mom and her two sisters served up a freshly-made mountain of these delicacies.
Nowadays, my husband and kids are also big fans. My oldest daughter has even claimed them as one of her favorite meals. A girl after my own heart!
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What are Molletes?
Mexican Molletes are a staple in Mexican cuisine and are often served for breakfast, lunch, or a snack. They are almost like an open-faced sandwich made with sliced bolillos (a type of Mexican white bread), refried beans, and melted cheese.
They are then topped with salsa and sometimes customized with toppings such as avocado, chorizo, or eggs.
The word mollete (pronounced "moh-yeh-teh") comes from the word muelle referring to the soft, spongy inside of the bread. Molletes can be found throughout Spain and Latin American countries, with each version being unlike the other.
For example, in southern Spain the term refers to soft, white round bread that's typically sliced, toasted and eaten with olive oil, salt, or sugar. In Guatemala, the dish is similar to a stuffed French toast and in Cuba they consist of a white bread stuffed with picadillo and then fried.
For another similar recipe, try these Open-Faced Ground Beef Tortas.
Ingredients & Substitutions
- Bolillos are like a Mexican version of bread rolls. They are crusty on the outside and soft and pillowy on the inside. They can be found in Latin American grocery stores and bakeries as well as in some regular grocery stores.
- Butter: Spreading butter on the bolillos allows them to get golden on the inside and adds another delicious layer of flavor.
- Refried Beans: Creamy, homemade refried beans are key in this recipe. Start with a pot of delicious, homemade pinto beans for the best result.
- Shredded Cheese: Use white Mexican cheese that melts well such as asadero, Chihuahua, Oaxaca, or Mexican muenster. If you cannot find these, you can use Monterey Jack or mozzarella.
- Chipotle Salsa: A homemade tomato and chipotle salsa is the perfect complement to this meal. Find my recipe for Smoky Chipotle Salsa here.
See recipe card for quantities.
Substitutions
If you cannot find bolillos, substitute French bread instead. Cut the French bread lengthwise down the middle. Then cut the halves into about 4" to 6" pieces.
For a gluten-free version, use gluten-free bread rolls, hamburger buns or baguettes.
How to Make Mexican Molletes
- Make Refried Beans: Heat oil in a medium skillet, add cooked pinto beans and their liquid, Simmer and mash with a potato masher until smooth and creamy. Incorporate more oil and cook until thickened and the beans no longer stick to the pan. Remove from heat and set aside.
- Cut Bread: Cut the bolillos in half lengthwise.
- Remove Crumb: Carefully scoop out some of the soft white middle part (called crumb in English or migajón in Spanish) to create a pocket in which to place the filling. (This step allows for more beans to be added to the bread and keeps the toppings from easily falling off.)
- Add Butter: Spread butter on the inside of each half of bread.
- Toast the Bread: Lightly toast the bread on both sides on a comal or pan. Toast until soft and just a little golden. Place on a baking sheet
- Assemble: Spread each bolillo half with a generous amount of refried beans. Top with shredded cheese.
7. Bake: Bake at 350ºF for 5-10 minutes until cheese is melted. Serve with a side of Smoky Chipotle Salsa.
How to Serve
These are best served hot, right out of the oven. They can be served on their own for breakfast, or an easy lunch or dinner. Here are some other suggestions on how to serve them:
- Serve for breakfast with a side of scrambled eggs and cafe de olla
- Perfect for a casual spring or summer gathering paired with Pineapple Agua Fresca or Cucumber Lime Agua Fresca
- Accompany with a bowl of soup or stew
How to Store and Reheat
Store these either before they have been baked or after. Either way, store in an air-tight container or ziplock bag for up to 3 days.
These make great leftovers and are easy to store and reheat. To reheat, place them in a 350ºF oven or a toaster oven until warmed through and the cheese is melted and bubbling.
Variations
- Add Toppings: Other variations are also topped with pico de gallo, scrambled eggs, crumbled chorizo, sliced avocados, pickled jalapeños, or chopped cilantro.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
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Recipe
Molletes Mexicanos with Chipotle Salsa
Equipment
- potato masher
- Baking Sheet
Ingredients
Molletes
- 3 cups refried beans (see notes for instructions)
- 4 Mexican bolillos
- ½ cup spreadable butter
- 2 cups shredded cheese such as Mexican muenster, Chihuahua, asadero or Oaxaca
Chipotle Salsa
- 2 medium Roma tomatoes
- 2 chipotle peppers in adobo sauce
- 2 teaspoons adobo sauce from the chipotles
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt (plus more to taste)
- 4 tablespoon water
- 1 tablespoon oil
Instructions
Molletes
- Preheat oven to 350ºF.
- Cut the bolillos in half lengthwise.
- Carefully scoop out some of the soft white middle part to create a pocket in which to place the filling.
- Spread butter on the inside of each half.
- Lightly toast the bread on both sides until soft and golden on a comal or pan.
- Place bolillos on a baking sheet and spread each bolillo half with a generous amount of refried beans.
- Top with shredded cheese.
- Bake for 5-10 minutes until cheese is melted and bubbly.
- Serve with chipotle salsa.
Chipotle Salsa
- Boiling the whole tomatoes in water until fork-tender.
- Remove the tomato peel and add tomatoes to a blender or food processor.
- Add chipotle peppers, adobo sauce, garlic powder, salt and water.
- Blend until smooth.
- Heat oil in a saucepan on medium-low. Once hot, pour the sauce into the pan.
- Simmer for 2-3 minutes.
- Taste for seasoning and adjust salt as needed.
Notes
- Refried Beans: Make your own refried beans by doing the following or check out the full blog post for Frijoles Refritos:
- Start with 4 cups of homemade pinto beans
- Heat ½ cup of oil in medium skillet over medium-low heat.
- Add cooked pinto beans and their liquid to the skillet.
- Bring to a simmer and cook for 4 minutes.
- Mash with a potato masher until smooth and creamy. Add ¼-1/2 cup of bean broth, if needed, to make them easier to mash.
- When beans begin to slightly dry, add ¼ more of oil and mix into the beans.
- Keep cooking the beans until slightly thickened. The beans are done and at the perfect point when you can run a spoon down the middle of the beans and they don't stick to the pan.
- Remove from heat and set aside.
- If you cannot find bolillos, substitute French bread instead. Cut the French bread lengthwise down the middle. Then cut the halves into about 4" to 6" pieces.
- For a gluten-free version, use gluten-free bread rolls or hamburger buns.
Nutrition
Originally published March 31, 2023. Updated post March 2024.
Wikipedia, "Mollete." March3, 2023. https://es.wikipedia.org/wiki/Mollete
jewel
Love them! I do add avocado, sliced tomatoes and onions after baking. Yum!
Gemma
Hi Jewel, delicious additions! Thank you for the comment!
Francisco
I made these with some leftover refried beans I made using your recipe. I loved everything about them and saved the leftovers for lunch tomorrow.
Gemma
I am so happy you loved them! I always make extra too to have the next day.
Cassandra E
I grew up on these too! My mom and grandma used to make them for me and my sisters all the time. But the chipotle salsa was a a different touch and it was such a great combo! Thank you!
Gemma
How wonderful! Such a classic recipe! I do love the combo with the chipotle sauce.
Jackie M.
These are delicious, especially with the chipotle sauce!
Gemma
Thank you Jackie. I agree, that sauce on the molletes is so good!