Molletes are Mexican open-faced sandwiches made with toasted bolillo rolls topped with refried beans, melted cheese, and fresh pico de gallo. They're simple, filling, and come together in about 30 minutes, making them perfect for breakfast, lunch, or a quick snack.
While visiting Mexico City, my daughter enjoyed molletes almost every morning and said they seemed to be served everywhere. Crisp bread, creamy beans, melted cheese, and fresh salsa make a delicious combination using simple ingredients that are easy to find.
- 🍽️ What is it? Molletes are a classic Mexican breakfast and snack - open-faced bolillo rolls toasted golden, spread with savory homemade refried beans, blanketed in melted cheese, and topped with fresh pico de gallo.
- ❤️ Why you'll love it? Crispy bread, creamy beans and gooey cheese with a bright, zesty salsa on top - ready in just 30 minutes with simple ingredients, and a breakfast staple all over Mexico City.
- 👩🍳 How do you make it? Sauté onion and garlic, then stir in the refried beans with broth and cumin. Toast buttered rolls at 400°F, spread with beans, top with Oaxaca or Monterey Jack cheese, bake until melted, and finish with pico de gallo.
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What are molletes?
Molletes are a popular Mexican breakfast or snack made by slicing bolillo or telera rolls in half, toasting them, and topping them with refried beans and melted cheese. They're usually served open-faced and are often finished with fresh pico de gallo.
Traditional Mexican melting cheeses such as Oaxaca or Chihuahua work especially well, but Monterey Jack is an easy substitute. Molletes can also be topped with avocado, jalapeños, chorizo, eggs, or other ingredients for a heartier meal.
Why you'll love these molletes
- Ready in about 30 minutes
- Made with inexpensive, easy-to-find ingredients
- Crispy bread, creamy beans, and plenty of melted cheese
- Fresh pico de gallo adds brightness and a little heat
- Easy to customize with chorizo, avocado, eggs, or peppers
- Perfect for breakfast, lunch, or a quick snack
What kind of bread is used for molletes?
Bolillo rolls are traditionally used to make Mexican molletes. They're crusty on the outside with a soft interior and are similar to a small French baguette. Telera rolls are another good option. If you can't find either one, small baguettes or sturdy French rolls work well because they hold up to the beans and melted cheese without becoming soggy.
What cheese is best for molletes?
Oaxaca and Chihuahua cheeses are excellent choices for molletes because they melt smoothly and have a mild flavor that works well with the refried beans. If you can't find them, Monterey Jack is an easy substitute. Cheddar also works, although it gives the molletes a sharper flavor.
Ingredients
Here are the ingredients to make molletes along with my fresh pico de gallo to add on top after the cheese has melted.
- Refried beans: I typically use the canned pinto beans and "upgrade" them with some additional flavors.
- Rolls: The traditional Mexican rolls would be bolillo, but you can use a small baguette or just about any small roll will work fine.
- Butter: Have the butter at room temperature to spread on the rolls before baking.
- Onion: I use a yellow onion to sauté into the beans and a red onion for the pico de gallo.
- Broth: Use a little chicken broth in the refried beans for some added flavor. Tip: If you buy cooked roaster chickens at the grocery store, save the broth and freeze it into cubes for small amounts needed for recipes like this. This saves you from opening a 32 oz broth container.
- Red wine vinegar: This adds a slightly different acidic flavor in addition to the lime juice in the pico de gallo.
- Fresh Cilantro: This adds a nice herbal hint of flavor to the salsa.
- Lime: Fresh-squeezed lime juice is the main acid in the salsa.
- Garlic: Adds a little extra bite to the salsa and is also added into the beans.
- Serrano: Use serrano peppers for more heat and jalapeño peppers for less heat in the pico de gallo.
- Olive oil: Sauté the onion in this for the refried beans.
- Chili powder: This is an optional ingredient added to the salsa.
- Cumin: This adds a nice punch of flavor to the beans.
- Red onion: Raw red onions add a nice pungent kick to the salsa.
See recipe card for quantities.
How to make molletes
Make the pico de gallo
- Step 1: Chop up the tomatoes, cilantro, peppers, garlic and onions. Squeeze the limes and measure out the chili powder and red wine vinegar. Don't use a food processor to save time, the texture will be too smooth and runny.
- Step 2: Add all the ingredients to a bowl and mix thoroughly. Drain off any excess liquid or use a slotted spoon to transfer to a serving bowl. Refrigerate until you are ready to serve.
Season the refried beans
- Step 3: Heat the olive oil on medium heat and add the onion and garlic. Sauté until translucent.
- Step 4: Add the beans, broth and cumin. Stir frequently until hot and then remove from the heat. Cover to keep warm.
Toast the bolillo rolls
- Step 5: Preheat the oven to 400°F. Slice the rolls lengthwise, place the cut side up and coat with butter on top. Place them on a baking tray and bake in the oven until crisp and golden brown around the edges.
Add the beans and cheese
- Step 6: Place about 2 tablespoons of beans on top of the bread and sprinkle with cheese. Bake them for another 2-3 minutes until the cheese has melted. Serve with pico de gallo on top.
Substitutions and Variations
- Black Bean: Instead of traditional refried pinto beans, use black beans for a slightly earthier and heartier flavor. Simmer the beans in a pot with ½ cup water with the onions and garlic. Once soft drain off any excess water, add the broth and cumin then mash with an immersion blender. (Use pre-cooked canned black beans.)
- Chorizo: Add crumbled, cooked chorizo sausage on top of the beans and cheese for a spicy and savory kick. This is one of my favorite toppings!
- Bacon: Crumbled crispy bacon adds a salty, smoky flavor that complements the cheese and beans.
- Avocado: Sliced or mashed avocado adds creaminess and freshness, perfect as a topping or as a layer beneath the cheese.
- Egg Molletes: Top your molletes with a fried egg or scrambled eggs. The runny yolk adds richness and flavor. This great breakfast dish is even better with eggs!
- Chicken or Steak: Add shredded chicken or thinly sliced grilled steak to make the dish heartier and more filling.
- Queso Oaxaca or Queso Chihuahua: Instead of the typical melting cheeses like Monterey Jack or cheddar, use authentic Mexican cheeses like queso Oaxaca or queso Chihuahua, which melt beautifully.
- Vegetarian: Load up on toppings like sautéed mushrooms, spinach, roasted peppers, or grilled vegetables.
- Sweet Molletes (Molletes Dulces): This sweet version uses the bread topped with butter, sugar, and sometimes cinnamon, then it is baked until caramelized and crispy.
Storage
- Store the beans in an airtight container in the refrigerator for up to 4 days.
- Transfer the pico de gallo into an airtight glass or plastic container to keep it from absorbing other odors in the fridge. The salsa is best eaten fresh on the first day but it will last 2-3 days in the fridge but will not be as crisp.
- The rolls can be stored in a sealed container for 4-5 days at room temperature or frozen in freezer bags for up to 3 months.
Tips for the best molletes
Toast the bolillo rolls before adding the beans so the bread stays crisp underneath the toppings. Warm and season the refried beans before spreading them on the bread, and use a good melting cheese such as Oaxaca, Chihuahua, or Monterey Jack. Drain excess liquid from the pico de gallo before spooning it over the molletes so they don't become soggy. For a small batch, the air fryer works especially well for both toasting the bread and melting the cheese.
More Mexican recipes to try
If you enjoy these molletes, there are plenty of other Mexican recipes to try. Fresh pico de gallo is a classic topping for molletes, while tomatillo avocado salsa verde adds a creamy, tangy flavor and cilantro lime crema makes a cool and flavorful finishing sauce. For another Mexican favorite, try elote, grilled corn topped with a creamy, tangy sauce, cheese, and chile. Three cheese flautas are crispy and filled with plenty of melted cheese, while frijoles charros are hearty Mexican-style beans cooked with bacon, tomatoes, peppers, and spices.
📖 Recipe
Molletes - Mexican Refried Bean and Cheese Sandwiches
Ingredients
Bread
- 3 Bolillo rolls sliced lengthwise, mini baguettes work nicely also
- 3 tablespoon Butter room temperature
Beans
- 1 16oz Refried beans
- 3 teaspoon Olive oil
- ½ Cup Onion minced
- 1 clove Garlic minced
- ½ teaspoon Cumin
- ¼ Cup Chicken broth
Cheese
- 1 Cup Oaxaca shredded, substitute Monterey jack or queso Chihuahua
Pico de gallo
- 4 Roma tomatoes diced fine
- ½ Cup Red Onion diced fine
- 2 Serrano peppers cored, seeded, diced fine
- 1 teaspoon Red wine vinegar
- 2 tablespoon Lime juice fresh
- 3 tablespoon Cilantro chopped fine
- ¼ teaspoon Chili powder (optional)
- 1 clove Garlic (optional) minced
- 1 dash Sugar (optional) to taste
Instructions
Make the Pico de Gallo
- Chop up the tomatoes, cilantro, peppers, garlic and onions. Squeeze the limes and measure out the chili powder and red wine vinegar. Don't use a food processor to save time, the texture will be too smooth and runny.
- Add all the ingredients to a bowl and mix thoroughly. Drain off any excess liquid or use a slotted spoon to transfer to a serving bowl. Refrigerate until you are ready to serve.
Make the Beans and Toast
- Heat the olive oil on medium heat and add the onion and garlic. Sauté until translucent.
- Add the beans, broth and cumin. Stir frequently until hot and then remove from the heat. Cover to keep warm.
- Preheat the oven to 400°F. Slice the rolls lengthwise, place the cut side up and coat with butter on top. Place them on a baking tray and bake in the oven until crisp and golden brown around the edges.
- Place about 2 tablespoons of beans on top of the bread and sprinkle with cheese. Bake them for another 2-3 minutes until the cheese has melted. Serve with pico de gallo on top.
Notes
If you are making a small batch you can toast the bread in an air fryer, add beans, cheese and then melt the cheese. Set the temperature to 400°F and toast for 3 minutes until golden brown. Add the beans and cheese and air fry for another 3 minutes or until the cheese has melted. Tips for great Pico de Gallo:
When making salsa with lime juice it’s recommended to use non-metal bowls (like glass, ceramic, or plastic) instead of metal bowls. Lime juice is highly acidic. If it comes into contact with certain metals, such as aluminum or copper, a chemical reaction can occur. This reaction can impart a metallic taste to the salsa, altering its flavor. Aluminum can oxidize when exposed to acid, which may not only affect the taste but also dull the vibrant colors of the salsa, especially the bright reds of tomatoes. Storage Tips:
- Store the beans in an airtight container in the refrigerator for up to 4 days.
- Transfer the pico de gallo into an airtight glass or plastic container to keep it from absorbing other odors in the fridge. The salsa is best eaten fresh on the first day, but it will last 2-3 days in the fridge and will not be as crisp.
- The rolls can be stored in a sealed container for 4-5 days at room temperature or frozen in freezer bags for up to 3 months.
- Black Bean: Instead of traditional refried pinto beans, use black beans for a slightly earthier and heartier flavor. Simmer the beans in a pot with ½ cup water with the onions and garlic. Once soft drain off any excess water, add the broth and cumin then mash with an immersion blender. (Use pre-cooked canned black beans.)
- Chorizo: Add crumbled, cooked chorizo sausage on top of the beans and cheese for a spicy and savory kick. This is one of my favorite toppings!
- Bacon: Crumbled crispy bacon adds a salty, smoky flavor that complements the cheese and beans.
- Avocado: Sliced or mashed avocado adds creaminess and freshness, perfect as a topping or as a layer beneath the cheese.
- Egg Molletes: Top your molletes with a fried egg or scrambled eggs. The runny yolk adds richness and flavor. This great breakfast dish is even better with eggs!
- Chicken or Steak: Add shredded chicken or thinly sliced grilled steak to make the dish heartier and more filling.
- Queso Oaxaca or Queso Chihuahua: Instead of the typical melting cheeses like Monterey Jack or cheddar, use authentic Mexican cheeses like queso Oaxaca or queso Chihuahua, which melt beautifully.
- Vegetarian: Load up on toppings like sautéed mushrooms, spinach, roasted peppers, or grilled vegetables.
- Sweet Molletes (Molletes Dulces): This sweet version uses the bread topped with butter, sugar, and sometimes cinnamon then it is baked until caramelized and crispy.
Maria Elena de la Guardia says
Very tasty and easy recipe to follow. We all loved this dish and will make it again for breakfast!😋
Analida says
Thanks Maria! This is a very easy recipe and comes together quickly!
Ashley says
What a great recipe! I love a (new to me) way to use refried beans--my favorite. This was tasty and super easy!
Analida says
Thanks Ashley! This is a great way to used up leftover refried beans.