Mexican Molletes (pronounced moh-yeh-tehs) are incredibly delicious open faced sandwiches , mainly consisting of crusty bread topped with refried beans and grated cheese, then baked until the cheese is melted perfectly. Then they get topped with fresh simple salsa such as pico de gallo and they are ready to eat as breakfast, lunch or a nutritious tasty snack.
They are super simple to make and can be made in a jiffy, yet so impressive in appearance.
Here is what you will need :
- Bread : Traditionally Mexican bread ‘Bolilo’ is used for making molletes , but its difficult to find here . I have used sourdough bread and it works perfectly. You can use any thick bread like French Baguettes.
- Beans: Refried beans are best for this. I have used canned refried beans . They can easily be re heated on a skillet, adding a little water if they become too dry. Refried beans aren’t actually fried twice – just once.
- Cheese : In Mexico Oaxaca cheese is used , but any other good melting cheese can be used like Cheddar, Monterey jack or Mozzarella .
- Salsa: The typical salsa used is fresh salsa made with onions, tomatoes, fresh coriander and Jalapeno with lime juice. You can use any other Salsa you like. I like to add a little bit of store bought salsa too for the extra tanginess.
