Mexican Molletes (Moy-YEH-tes)
As someone who simply loves the combination of refried beans and cheese, Molletes are a *perfect* meal for me! They are basically an open faced bean sandwich/tostada hybrid and I’m obsessed with them. Not only are they super frugal, but they are a fantastic way to use up leftover refried beans too. You can totally get creative with these, adding all kinds of things that make you happy, but I’m just going to give you the most basic recipe for them. If you cannot find bolillos (pictured above. Check your area for Mexican markets or bakeries…they are usually 3 or 4 for a dollar), you can use any kind of crusty roll. It’s gotta have some crunch to it or these will get soggy.
4 bolillo or telera rolls (or other crusty roll)
2 cups refried beans, pureed or mashed
2 cups shredded cheese. I like to use Mozz because I buy it in bulk and use it for everything. Ha!
Salsa (found HERE.)
Preheat your oven to 425*
Split the rolls so that you have two sides to work with. Spread butter on each piece.
Spread some beans on each piece of bread.
Top with cheese.
Pop them in the oven and bake until cheese is melty and edges of bread are crisping up.
Top with salsa and serve immediately. Experiment with other toppings! I had these in a restaurant once with chorizo on top and they were amazing! If you find a good deal on avocados, they are a super yummy option too. Leftover meat, cilantro, bacon, different cheeses…go crazy! Get the kids involved and let them build their own!
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