Molletes Mexicanos with Chipotle Salsa
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.
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
Serving: 1 molleteCalories: 323kcalCarbohydrates: 35.7gProtein: 9.8gFat: 15.7gSaturated Fat: 8.9gCholesterol: 44mgSodium: 612mgPotassium: 256mgFiber: 5.8gSugar: 1.2gCalcium: 107mgIron: 2mg
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