TRADITIONAL MEXICAN MOLLETES
A traditional Mexican open sandwich with refried beans and melted cheese served with salsa. Perfect for breakfast, lunch, or as a tasty snack.
Provided by Jenny Aleman
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
- Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
- Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
- Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
- Top molletes with Mexican salsa or pico de gallo.
Nutrition Facts : Calories 698.5 calories, Carbohydrate 85.3 g, Cholesterol 77.1 mg, Fat 26.1 g, Fiber 9 g, Protein 28 g, SaturatedFat 15.3 g, Sodium 1022.5 mg, Sugar 5.5 g
BEAN, EGG AND CHEESE MOLLETES
Molletes are open-faced Mexican breakfast sandwiches, traditionally made with refried beans and cheese and broiled until bubbly. We bulked them up with slices of juicy tomato (think Kentucky hot brown) and eggs. As an alternative to the lard usually used for refried beans, crisp bacon bits top the sandwiches.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 open-faced sandwiches
Number Of Ingredients 11
Steps:
- Preheat the broiler. Toast the bread under the broiler cut-side up until brown around the edges, about 2 minutes. Put the pepper jack in a medium bowl and the refried beans in another medium bowl.
- Cook the bacon in a medium cast-iron or other heavy skillet over medium heat, stirring once or twice, until crisp, about 8 minutes. Remove the skillet from the heat. Use a slotted spoon to scoop the bacon into the pepper jack, then use a fork to toss them together. Stir 2 tablespoons of the bacon drippings into the refried beans and mix well to combine. Scrape any remaining drippings into a small bowl. Do not wipe out the pan.
- Put the rolls cut-side up on a baking sheet. Divide the beans equally among the rolls, spreading them to the edges. Shingle slices of tomato on top and sprinkle lightly with salt. Drizzle a little bit of the reserved bacon fat, if you have some, over the top.
- Add the butter to the skillet and melt over medium heat. Beat the eggs again until frothy. Add them to the skillet and cook, using a rubber spatula to pull in the edges as they set and tilting the pan so uncooked egg runs underneath. (You might have to scrape a little of the egg to the sides of the pan as it cooks.) Do this until most of the egg is set, but some uncooked, gooey egg is still sitting on top, 1 to 2 minutes. Remove from the heat. Use a metal spatula to cut the egg up and put pieces on top of the tomatoes. Top the egg with the pepper jack and bacon mixture.
- Broil the molletes until the pepper jack is bubbly and brown, turning the baking sheet as necessary to prevent burning, 1 to 2 minutes. Sprinkle with the scallions and cilantro. Serve with salsa and hot sauce, if using.
MOLLETES
Provided by Roberto Santibañez
Categories Sandwich Bean Cheese Vegetarian Lunch Sugar Conscious Kidney Friendly
Yield Makes 4
Number Of Ingredients 5
Steps:
- Preheat the oven or toaster oven to 500°F.
- Heat a large pan over medium heat until it's nice and hot. Spread the butter over the cut sides of the roll halves. Place them, cut sides down, in the pan and cook until they are lightly golden brown and crispy, a minute or two.
- Spread a thin layer of beans over the toasted side of each roll. Top with a thin layer of cheese. Cook the molletes (open-faced) in the oven just until the cheese has melted and turned golden brown in a few spots, 3 to 5 minutes.
- Serve the molletes beside a bowl of the pico de gallo and let everyone top the molletes with pico de gallo themselves.
MOLLETES
We like to eat molletes for breakfast, so I'll usually make the beans ahead of time and refrigerate them until we're ready to assemble the toast.
Provided by Marie Angel Cat
Categories Appetizers and Snacks Bruschetta Recipes
Time 3h18m
Yield 8
Number Of Ingredients 6
Steps:
- Place beans in a saucepan and add enough water to cover them by 1 inch. Bring to a boil and remove from heat. Let stand for 1 hour.
- Drain and rinse beans. Add enough fresh water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 2 hours. Drain, reserving 1/2 cup of the cooking water, and rinse.
- Heat oil in a skillet over medium-high heat. Add beans and salt. Fry until beans are very soft, stirring and mashing frequently, 5 to 7 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low heat.
- Spread an equal amount of beans on each slice of bread and sprinkle queso on top. Place bread slices on a baking sheet.
- Broil until beans are warmed and cheese is melted, about 3 minutes. Remove from oven and top with chile-garlic sauce.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 43.8 g, Cholesterol 10 mg, Fat 8.2 g, Fiber 8.6 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 1171.3 mg, Sugar 3.8 g
MOLLETES MEXICANOS
An authentic breakfast item served around Mexico, these are the true molletes. There are other mollete recipes out there, but this is the traditional one. They are cheap, fast and very good. In restaurants they are served with hot coffee and fresh fruit. They can also be served as an appetizer for brunch. You can find bolillos in Mexican bakeries but can substitute 6 in. sections of French bread for the bollillos. Serve 2 for a main dish or 1 for an appetizer.
Provided by Mami J
Categories Beans
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Make the salsa: combine all the ingredients in a small serving bowl and set aside.
- Cut the bolillos or French bread in half length wise. Take out some of the soft center to make space for the filling. Spread each half with 1/2 Tbs butter, top with the refried beans, place a slice of ham on top (if using), and cover with the cheese. Place the molletes in a jelly roll pan and bake until cheese is melted and bread is warmed through. Serve hot with the salsa.
Nutrition Facts : Calories 409.3, Fat 14.7, SaturatedFat 7.8, Cholesterol 30.5, Sodium 398.6, Carbohydrate 56.6, Fiber 10.3, Sugar 3.5, Protein 14.4
MOLLETES II ( MEXICAN BEANS ON TOAST)
If you're lucky enough to have a Mexican bakery nearby, use *bolillos or *teleras to prepare the molettes. (*Oval shaped bolillos and round teleras are basically the Mexican version of French bread.) We ate molletes all the time as kids but on Weber's white bread instead! ;) If pressed for time, use canned beans, however you are in for a real culinary treat if you use homemade refried beans and salsa. *Update 9 Sept 2010: I tried this bolillo recipe and it worked out really well!: Recipe #12298
Provided by COOKGIRl
Categories Lunch/Snacks
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the bolillos in half lengthwise and then cut a small slice off the bottom of bread so that each piece lies flat. If using French bread, cut into 3/4" slices.
- Spread each slice of bread lightly with butter or olive oil, or a combination of.
- Arrange the bread slices on a cookie sheet and broil for about 3-4 minutes until crispy and golden.
- Divide warmed refried beans onto the rolls, sprinkle with cheese on top. Broil again but only until the cheese starts to melt, perhaps another minute or two at most.
- Remove molettes from oven and garnish with lettuce, if desired. Next top with salsa and guacamole.
Nutrition Facts : Calories 443.6, Fat 22.1, SaturatedFat 13.3, Cholesterol 69.3, Sodium 2324.9, Carbohydrate 38.4, Fiber 11.2, Sugar 7.8, Protein 25.8
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- Heat oil in a medium Dutch oven or other heavy pot over medium. Add onions and cook, stirring, until just beginning to turn golden brown, 10–14 minutes. Stir in beans and add bay leaf. Cook, stirring occasionally, until beans begin to soften and fall apart, 9–11 minutes. Season beans with salt and remove from heat. Remove and discard bay leaf. Mash beans with a potato masher until smooth and spreadable. Do Ahead: Beans can be made 3 days ahead. Let cool; cover and chill.
- Toss tomato, red onion, cilantro, jalapeño, and lime juice in a small bowl to combine; season with salt.
- Heat broiler. Generously butter cut sides of rolls and place, buttered side up, on a rimmed baking sheet. Broil until butter is melted, about 1 minute. Remove from broiler; spread ⅓ cup refried beans over cut side of each roll half and arrange cheese down center. Broil until cheese is melted and beginning to brown, about 2 minutes.
- Top each mollete with a fried egg, then pico de gallo, avocado, and pickled onion. Serve with hot sauce.
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