Easy Mexican brunch, lunch or snack idea! Toasted bolillo bread layered with refried beans, cheese and a fresh salsa! Get creative with the toppings!
Course Breakfast
Cuisine Mexican
Ingredients
Ingredients
* I prefer to make my own version of refried beans than using store bought
1 1/2cupsblack or pinto beanscooked
1roma tomatoquartered
1quarter small white onion
1serranochopped
Salt to taste
1 1/2cupsblack or pinto beans
Oil of your choiceI used 1 tablespoon of pork lard
1cuphomemade salsa
8strips cookedcrispy bacon
1cupChihuahua cheeseshredded
2Mexican bolillo rolls or Portuguese style rolls
For Garnish
1avocadosliced
2roma tomatoessliced
white onionthinly sliced
Jalapeño or serrano pepperthinly sliced
Cilantrochopped
Instructions
Directions
Preheat 1 tablespoon of oil (your choice) to medium heat in medium skillet. In the blender, combine the tomato, onion, serrano and pinch of salt. Blend until smooth. Add to skillet along with beans. Bring to a boil, reduce heat and mash with a potato masher until desired consistency. Remove from heat.
Preheat broiler on high for a few minutes. Split the rolls in half, lengthwise. Line a baking sheet with foil paper and spread out the rolls cut side up. Spread each roll with beans, salsa, 2 strips of bacon and Chihuahua cheese.
Cook under the broiler until cheese is nice and bubbly with a few brown spots. Remove from oven and garnish with avocado, tomato, onion, chile slices and cilantro. Yields 4 servings.
Notes
The traditional molletes are delicious! But why not try mixing it up a little with some different toppings and a variety of cheeses. Bacon, longaniza and ham are a delicious addition for these easy to prepare Mexican molletes.