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Mexican-Style Molletes

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



  • * I prefer to make my own version of refried beans than using store bought
  • 1 1/2 cups black or pinto beans cooked
  • 1 roma tomato quartered
  • 1 quarter small white onion
  • 1 serrano chopped
  • Salt to taste
  • 1 1/2 cups black or pinto beans
  • Oil of your choice I used 1 tablespoon of pork lard
  • 1 cup homemade salsa
  • 8 strips cooked crispy bacon
  • 1 cup Chihuahua cheese shredded
  • 2 Mexican bolillo rolls or Portuguese style rolls

For Garnish

  • 1 avocado sliced
  • 2 roma tomatoes sliced
  • white onion thinly sliced
  • Jalapeño or serrano pepper thinly sliced
  • Cilantro chopped



  • 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.


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.