Street FoodEasy

Molletes

Name: Molletes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 Bread rolls (bolillo or telera); 0.25 White onion, diced; 1 Serrano chilli, diced; 3 tbsp Fresh coriander, chopped; 400 g Refried beans; 1 tbsp Lime juice; 200 g Chihuahua or manchego-style cheese; 1 to taste Salt; 2 Red tomatoes

20 min (10 prep + 10 cook) Easy 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 16 Apr 2026

Toasted bread rolls spread with refried beans and melted cheese, topped with pico de gallo.

About this recipe

Molletes are a simple yet wildly popular dish enjoyed across all of Mexico, especially for breakfast or a light supper. A crusty bread roll (bolillo or telera) is split in half, spread with refried beans, covered with cheese and grilled until bubbling and golden. They are served with fresh pico de gallo on top. Born as an economical and practical meal, molletes have become a firm favourite of Mexican home cooking.

History & Origin

Molletes are a perfect example of mestizo Mexican cooking, born from the meeting of European wheat bread and American beans. Although their exact origin is debated, they became popular throughout Mexico during the twentieth century as a quick supper or a comforting breakfast. The bolillo, a crusty bread roll inspired by the French baguette that arrived during the Empire of Maximilian, became the perfect vehicle for refried beans and gratinated cheese. They are considered the quintessential 'student food' - affordable, quick and delicious. They are served split open and gratinated in the oven, crowned with fresh pico de gallo that provides a vibrant contrast.

Estimated cost

£10.32

Total cost

£2.58

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

450

Calories

18g

Protein

42g

Carbohydrates

22g

Fat

Fibre

750mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Preheat the oven to 200°C with the shelf in the middle position.
2
Cut each bread roll in half lengthways. If desired, scoop out a little of the soft bread from the centre to create more room for the filling.
3
Spread a generous layer of refried beans over each bread half, covering it right to the edges.
4
Cover the beans with sliced or grated cheese (Chihuahua or manchego-style) in an even layer.
5
Place the bread halves on a baking tray and bake for 8-10 minutes until the cheese is melted, bubbling, and golden.
💡 For an even more golden finish, switch to the grill for the last minute or two.
6
Meanwhile, prepare the pico de gallo: mix the finely diced tomato, chopped onion, chopped coriander, diced serrano chilli, lime juice, and a pinch of salt.
7
Remove the molletes from the oven and top generously with fresh pico de gallo. Serve immediately.