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Molletes
Molletes are a beloved Mexican breakfast or snack, featuring toasted bolillo rolls generously topped with refried beans and melted cheese, finished with fresh pico de gallo. Simple, satisfying, and incredibly delicious.
๐ง ์ฌ๋ฃ
- 4 Bolillo bread(Or other crusty rolls like French baguette sections.)
- 2 cups Refried beans(Warm them up before spreading for best results. You can use canned or homemade.)
- 200 g Oaxaca cheese(Shredded or thinly sliced. Monterey Jack or a Mexican blend can be substituted.)
- 1 cup Pico de gallo(For topping. Store-bought or homemade.)
- 2 tbsp Butter(Softened, for brushing the bread.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat your broiler to medium-high heat. Slice each bolillo bread roll in half lengthwise. Lightly brush the cut sides with softened butter.
โฑ๏ธ 3 minutes - 2
Place the buttered bolillo halves, cut-side up, on a baking sheet. Spread a generous, even layer of warm refried beans over the buttered surface of each half, going almost to the edges.
โฑ๏ธ 3 minutes - 3
Evenly distribute the shredded or sliced Oaxaca cheese over the refried beans on each bolillo half. Place the baking sheet under the preheated broiler. Broil for 3-5 minutes, or until the cheese is fully melted, bubbly, and lightly golden brown. Keep a close eye on them to prevent burning.
โฑ๏ธ 5 minutes - 4
Carefully remove the baking sheet from the oven. Top each mollete with a spoonful of fresh pico de gallo. Serve immediately while hot and the cheese is wonderfully gooey.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โDon't be shy with the refried beans; they are the foundation of the mollete.
- โWatch the cheese closely under the broiler; it can go from perfectly melted to burnt very quickly.
- โMolletes are incredibly versatile and make a fantastic quick meal any time of day.
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- Add crumbled, cooked chorizo on top of the beans before the cheese for a spicy kick.
- Incorporate thinly sliced pickled or fresh jalapeรฑos with the pico de gallo for extra heat.
- Try adding a fried egg on top for an even heartier breakfast.