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The mollete is the Mexican older cousin of the avocado toast. Buttered and toasted bolillos slathered with refried beans and topped with gooey, bubbly cheese. You can always stop there. My son’s mollete usually stops at cheese. For us, we keep going, adding toppings and getting creative with all the infinite possibilities. Here, I will share with you my three favorites.
In order to assemble a mollete, the beans must be spreadable. Preferably mashed and refried. I love pinto beans, and it’s the bean of choice in my home, but I have also tasted some pretty amazing molletes made with black pinto beans. It’s up to you. Now the cheese. The cheese must be melty, white such as Old El Paso’s new Monterey Jack or Quesadilla variety. These are perfect for this dish. Their new line of cheeses also include Three Pepper Blend, Mexican Style Taco Cheese Blend, Mexican Style Four Cheese Blend and Cheddar. I am saving those for another dish I will share with you soon.
The Shredded Monterey Jack is delicate, buttery and slightly tart. The Quesadilla variety is rich and creamy. Perfect for molletes loaded with all types of toppings.
My favorite mollete toppings consist of pico de gallo, a mixture of fresh tomato, onion and serrano or jalapeño chiles. I add cilantro too. It’s fresh, festive, spicy and full of flavors. My second choice is rajas con elote, or poblano pepper strips and white corn. Because poblano strips, corn and cheese are a dish all on its own, why not top a bean slathered crispy bolillo with it. The combination is heavenly. My husband’s favorite. My third favorite is soy chorizo and mushrooms. The mushrooms are meaty and tender. The soy chorizo adds a mixture of smoky flavors and textures. Plus, have you ever had beans and chorizo mixed together? I highly recommend it.
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Contest Disclaimer: No purchase necessary. Ends 11:59 p.m. CT 5/5/20 25+. Details and Rules: www.cheesiestfamily.com.
Molletes
Buttered and toasted bolillos slathered with refried beans and topped with gooey, bubbly cheese. Add your favorite topping and enjoy!
- Yield: Makes 12 1x
Ingredients
Ingredients for Molletes
6 small bolillos (or French breads), sliced in half
2 tablespoons butter
2 cups cold refried pinto beans
1 ½ cups Old El Paso Monterey Jack Cheese or Quesadilla Cheese
Ingredients for pico de gallo topping
1 Roma tomato, diced in small cubes
½ cup white onion, diced in small cubes
2 large serrano chiles or 1 large jalapeño chile, finely chopped
1/3 cup fresh cilantro, finely chopped
Salt to taste
Ingredients for soy chorizo and mushroom topping
1 tablespoon corn oil
6 ounces soy chorizo
1 cup cremini mushrooms, sliced
Ingredients for rajas and corn topping
2 small poblano chiles
1 tablespoon corn oil
¼ onion, chopped
½ cup white corn kernels (frozen or fresh)
½ teaspoon salt
Instructions
Preheat oven to 350° F.
Spread butter on cut halves of boillos. Place buttered side on a skillet over medium heat. Toast for 2 minutes on each side or until bread begins to brown. Remove from skillet and set aside. Let cool for 2 minutes.
Spread refried beans over toasted buttered sides of bolillos. Arrange on a large baking sheet. Top with shredded cheese and topping of your choice.
Heat in oven for 12 minutes or until cheese melts and bubbles. Remove from oven and enjoy.
Instructions for pico de gallo topping
Place all ingredients in a medium bowl. Stir to combine.
Instructions for soy chorizo and mushroom topping
Heat oil in a large pan over medium heat. Add soy chorizo and stir, breaking up into small pieces. Add mushrooms and cook for 7 minutes or until mushrooms are tender. Remove from heat and set aside.
Instructions for rajas and corn topping
Roast poblano peppers over a gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each. Place in a plastic bag, set aside to allow steaming for 10 minutes. Rub and remove the pepper charred skin with hands or paper towel. Cut peppers open, remove seeds and veins. Slice into strips.
Heat oil in large pan over medium heat. Add onion and cook for 2 minutes. Add chile strips and corn kernels. Season with salt. Cook for 10 minutes or until corn is tender. Remove from heat and set aside.
