Warm bolillos smothered with refried beans and cheese are a staple in most Mexican families. Molletes are one of the simplest, inexpensive and most delicious breakfasts you can have. It’s perfect in every way because kids love them, no silverware is needed and you can customize them with your favorite toppings. Today, I chose the traditional method by topping them with pico de gallo. Kids can enjoy them with mild chorizo, small pieces of ham or roasted veggies for a vegetarian option. Melting cheeses such as Oaxaca and Mozzarella, or Mexican cheeses such as Queso Fresco, Panela or Cotija complement this rustic but amazing meal to the fullest.
Ingredients (Serves 2-4)
2 bolillos cut in half lengthwise
2 tablespoons butter
1-1/2 cups refried beans
1 cup shredded melting cheese
Pico de gallo salsa*
Preheat oven to 350 degrees.
Spread 1/2 tablespoon of butter on the sliced side of each bolillo half. Place on a baking sheet butter side down and toast them for 8 minutes or until bread is golden and crispy.
Remove from oven. Spread refried beans over each bolillo half, dividing them evenly. Sprinkle cheese over beans and return to oven. Bake for 8 minutes more or until cheese has melted.
Ingredients for Pico de Gallo Salsa
1 tomato, chopped
½ small onion, chopped
1 jalapeño pepper, diced
¼ cup cilantro, chopped
pinch of salt
In a small bowl, place tomato, onion, jalapeño, cilantro and salt and mix gently with a fork. To serve: Top molletes with 1-2 tablespoons of pico de gallo salsa.