Molletes are one of the simplest, most comforting Mexican breakfasts: warm bread, creamy beans, melted cheese, and fresh pico on top. They’re also incredibly cheap to make and come together in minutes, which makes them just as perfect for a busy morning as they are for a late‑night snack when you want something satisfying without much effort. Traditionally, they’re made with bolillos or teleras, but the truth is you can use almost any bread you have on hand if you really want to. We’ve even quieted a craving with a slice of sourdough sandwich bread. For the beans, homemade refried beans are ideal, but a can works perfectly for a quick fix. Our favorite way to cook them is the stovetop method so the cheese gets crispy and golden. The oven works too, but the pan method adds something special!
Molletes (Mexican Breakfast Toast)
serves
2-4
prep in
5
minutes
cook for
10
minutes
Ingredients
- 2–4 bolillos or teleras, halved and scooped if you prefer. You may also substitute French rolls, ciabatta, Kaiser rolls, or even Portuguese rolls. It's not traditional, but a craving is a craving!
- 1½–2 cups refried beans (homemade or canned)
- 1–2 cups shredded or sliced melty cheese (Oaxaca, mozzarella, Monterey Jack, etc.)
- Pico de gallo for topping or another salsa that you prefer.
Directions
- Slice your bolillos or substitute bread in half.
- Spread a generous layer of beans on each piece of bread. Top with a thick layer of shredded cheese and press into the beans.
- Cook using your chosen method below.
- Top with pico de gallo or a different salsa if you prefer.
- Enjoy immediately!
Crispy cheese‑down method:
- Heat a nonstick or cast‑iron pan over medium.
- Place each mollete cheese‑side down in the pan.
- Cook for 4-6 minutes, until the cheese is golden and crisp.
- Flip to toast the bread side.
Oven alternative:
- Place assembled molletes on a baking sheet.
- Bake at 400°F (200°C) for 8–10 minutes, or until the cheese is melted and bubbly.
