Authentic Molletes Mexicanos are an incredibly delicious and easy-to-make recipe. Made with soft, buttery bread, creamy refried beans, melted cheese, and chipotle salsa, they are a savory, comforting, classic Mexican dish. 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, or spicy Enchiladas Rojas.
First off, Mexican molletes consist of 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!
Jump to:
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 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.
Why You'll Love This Recipe
- Easy to Make: The recipe requires minimal time to prepare with easy to find ingredients.
- Great Flavor and Texture: The combination of crusty, warm, buttery bread, creamy refried beans, and gooey melted cheese is absolutely amazing!
- Chipotle Salsa: Other people top theirs with pico de gallo, but we always use a smoky chipotle salsa that is the perfect match for these cheesy treats.
- Kid-Friendly: I always serve the salsa on the side so that my kids, and anyone who might not be a fan of spice, can also enjoy them.
- Meatless Meal: The recipe requires no meat so it is a great meatless and vegetarian meal.
- So Filling: Beans are a complete protein and help make these sandwiches hearty and satisfying.
- Gluten-Free Option: Easily make this recipe gluten-free by swapping out the bread with gluten-free rolls, baguettes, or hamburger buns.
The Ingredients
- 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 or hamburger buns.
How to Make Mexican Molletes
1. Make Refried Beans
- Heat oil in medium skillet over medium-high heat.
- Add cooked pinto beans and their liquid to the skillet.
- Mash with a potato masher until smooth and creamy.
- Stir frequently and cook for another 2 minutes.
- Remove from heat and set aside.
2. Prepare the Bread
- Cut the bolillos in half lengthwise.
- 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.)
- Spread butter on the inside of each half.
2. 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
3. Assemble
- Spread each bolillo half with a generous amount of refried beans.
- Top with shredded cheese.
4. 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.
Following are some 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
- Serve on their own for an easy lunch or dinner
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.
Reheat them in a 350ºF oven or a toaster oven until warmed through and the cheese is melted and bubbling.
Tips and Variations
- Make extra: These make great leftovers and are easy to store and reheat.
- Toast the Bread: Be sure to toast the bread before adding the toppings, as indicated in the recipe. This is an essential step that will make the bread taste so much better.
- Add Toppings: Other variations are also topped with scrambled eggs, crumbled chorizo, sliced avocados, pickled jalapeños, or chopped cilantro.
- If you prefer the typical pico de gallo salsa as a topping, use my recipe for pico de gallo.
- Try these Open-Faced Ground Beef Tortas for a similar recipe.
FAQ
Eat these with your hands without the need of a fork or knife, similar to a pizza.
This dish is typically made with Mexican bolillos, but French bread makes a great substitute.
Yes, easily make them gluten-free by using gluten-free rolls or hamburger buns.
The word is pronounced "moh-yeh-teh" in Spanish.
I hope you enjoy! If you give this recipe a try please leave me a comment with a star rating below. Follow me on Instagram, Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.
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:
- Start with 3-4 cups of homemade pinto beans
- Heat ½ cup of oil in medium skillet over medium-high heat.
- Add cooked pinto beans and their liquid to the skillet.
- Mash with a potato masher until smooth and creamy.
- Stir frequently and cook for another 2 minutes.
- 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
Wikipedia, "Mollete." March3, 2023. https://es.wikipedia.org/wiki/Mollete
Jackie M.
These are delicious, especially with the chipotle sauce!
Gemma
Thank you Jackie. I agree, that sauce on the molletes is so good!