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Per serving
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- 1
Fire up the oven
Preheat your oven to 400F and line a baking sheet with parchment paper. Molletes come together fast, so get this going first.
- 2
Butter the bolillos
Slice the bolillo rolls in half lengthwise. Spread about 1/2 tablespoon of room-temperature salted butter on the cut side of each half.
- 3
Toast til golden
Heat a skillet over medium-high. Lay the bolillo halves buttered-side down and toast for 3 to 5 minutes until lightly golden and crisp. This is the move that keeps them from going soggy under the beans.
- 4
Load up beans and cheese
Move the toasted halves to the baking sheet, crusty-side down. Spread about 1/4 cup refried beans on each, then pile on 1/4 to 1/2 cup shredded Monterey Jack.
- 5
Melt it down
Bake for 12 to 15 minutes until the cheese is fully melted and bubbling. Keep an eye on them near the end so the edges don't scorch.
- 6
Top and devour
Finish each mollete with a couple tablespoons of pico de gallo and some diced avocado. Serve right away while the cheese is still molten.
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Molletes (Mexican Bean and Cheese Melts)
Created by: TacoEveryDay
Ingredients
- 2 bolillo rolls
- 2 tbsp salted butter
- 1 cup refried beans
- 1 1/2 cup Monterey Jack cheese
- 1/2 cup pico de gallo
- 1 avocado
Instructions
- Fire up the ovenPreheat your oven to 400F and line a baking sheet with parchment paper. Molletes come together fast, so get this going first.
- Butter the bolillosSlice the bolillo rolls in half lengthwise. Spread about 1/2 tablespoon of room-temperature salted butter on the cut side of each half.
- Toast til goldenHeat a skillet over medium-high. Lay the bolillo halves buttered-side down and toast for 3 to 5 minutes until lightly golden and crisp. This is the move that keeps them from going soggy under the beans.
- Load up beans and cheeseMove the toasted halves to the baking sheet, crusty-side down. Spread about 1/4 cup refried beans on each, then pile on 1/4 to 1/2 cup shredded Monterey Jack.
- Melt it downBake for 12 to 15 minutes until the cheese is fully melted and bubbling. Keep an eye on them near the end so the edges don't scorch.
- Top and devourFinish each mollete with a couple tablespoons of pico de gallo and some diced avocado. Serve right away while the cheese is still molten.