Molletes Mexicanos with Chipotle Salsa
Authentic Molletes Mexicanos are an incredibly delicious and easy-to-make recipe. Made with buttery bread, creamy refried beans, melted cheese, and a smoky chipotle salsa, they are a savory, comforting, classic Mexican dish. This meatless meal is completely vegetarian yet so filling, thanks to the protein-packed beans that make these sandwiches hearty and satisfying. Plus, they are kid-friendly and can easily be made gluten-free.
Ingredients
Molletes
- 3 cups refried beans (see notes for instructions)
- 4 Mexican bolillos
- ½ cup spreadable butter
- 2 cups shredded cheese such as Mexican muenster, Chihuahua, asadero or Oaxaca
Chipotle Salsa
- 2 medium roma tomatoes
- 2 chipotle peppers in adobo sauce
- 2 teaspoons adobo sauce from the chipotles
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt (plus more to taste)
- 4 tablespoon water
- 1 tablespoon oil
Instructions
Molletes
- Preheat oven to 350ºF.
- Cut the bolillos in half lengthwise.
- Carefully scoop out some of the soft white middle part to create a pocket in which to place the filling.
- Spread butter on the inside of each half.
- Lightly toast the bread on both sides until soft and golden on a comal or pan.
- Place bolillos on a baking sheet and spread each bolillo half with a generous amount of refried beans.
- Top with shredded cheese.
- Bake for 5-10 minutes until cheese is melted and bubbly.
- Serve with chipotle salsa.
Chipotle Salsa
- Boiling the whole tomatoes in water until fork-tender.
- Remove the tomato peel and add tomatoes to a blender or food processor.
- Add chipotle peppers, adobo sauce, garlic powder, salt and water.
- Blend until smooth.
- Heat oil in a saucepan on medium-low. Once hot, pour the sauce into the pan.
- Simmer for 2-3 minutes.
- Taste for seasoning and adjust salt as needed.
Notes
Refried Beans: Make your own refried beans by doing the following or check out the full blog post for Frijoles Refritos:
Start with 4 cups of homemade pinto beans Heat ½ cup of oil in medium skillet over medium-low heat. Add cooked pinto beans and their liquid to the skillet. Bring to a simmer and cook for 4 minutes. Mash with a potato masher until smooth and creamy. Add ¼-1/2 cup of bean broth, if needed, to make them easier to mash. When beans begin to slightly dry, add ¼ more of oil and mix into the beans. Keep cooking the beans until slightly thickened. The beans are done and at the perfect point when you can run a spoon down the middle of the beans and they don't stick to the pan. Remove from heat and set aside.
- Start with 4 cups of homemade pinto beans
- Heat ½ cup of oil in medium skillet over medium-low heat.
- Add cooked pinto beans and their liquid to the skillet.
- Bring to a simmer and cook for 4 minutes.
- Mash with a potato masher until smooth and creamy. Add ¼-1/2 cup of bean broth, if needed, to make them easier to mash.
- When beans begin to slightly dry, add ¼ more of oil and mix into the beans.
- Keep cooking the beans until slightly thickened. The beans are done and at the perfect point when you can run a spoon down the middle of the beans and they don't stick to the pan.
- Remove from heat and set aside.
- If you cannot find bolillos, substitute French bread instead. Cut the French bread lengthwise down the middle. Then cut the halves into about 4" to 6" pieces.
- For a gluten-free version, use gluten-free bread rolls or hamburger buns.
Nutrition Information
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 323
% Daily Value*
| Serving | 1 mollete | |
| Calories | 323kcal | 16% |
| Carbohydrates | 35.7g | 12% |
| Protein | 9.8g | 20% |
| Fat | 15.7g | 24% |
| Saturated Fat | 8.9g | 45% |
| Cholesterol | 44mg | 15% |
| Sodium | 612mg | 26% |
| Potassium | 256mg | 5% |
| Fiber | 5.8g | 23% |
| Sugar | 1.2g | 2% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.