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Milk Street Recipe
Milk Street Bowtie Molletes

Molletes

15 minutes

Free

Mexican molletes are not unlike Italian bruschetti, but the bread is topped with refried beans and cheese, then toasted until the cheese is melted and browned. They make a great breakfast, light lunch or midday snack. In Mexico, the bread of choice typically is soft-crumbed, thin-crusted rolls called bolillos that are split open before they're topped. We opted for ½-inch-thick slices of supermarket bakery bread with a soft crumb; look for a loaf that measures about 10-by-5 inches and weighs about 1 pound. Pico de gallo (fresh tomato salsa) adds color and fresh flavor to the molletes, so we consider it a necessary embellishment; sliced avocado and pickled jalapeños are delicious, but optional.

8 ½-inch-thick slices crusty bread
1/4 cup extra-virgin olive oil
Kosher salt and ground black pepper
2 cups Black Bean Puree
16 ounces mozzarella cheese, shredded
1/2 cup finely chopped fresh cilantro
Pico de Gallo, to serve
Sliced avocado, to serve (optional)
Pickled sliced jalapeños, to serve (optional)
Ingredients
  • 8

    ½-inch-thick slices crusty bread

  • ¼
  • Kosher salt and ground black pepper

  • 2
  • 16

    ounces mozzarella cheese, shredded

  • ½

    cup finely chopped fresh cilantro

  • Pico de Gallo, to serve

  • Sliced avocado, to serve (optional)

  • Pickled sliced jalapeños, to serve (optional)

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Molletes

Get Ready to Cook

4

Servings

15 minutes

Tip

Don't walk away from the bread as it broils. Broilers vary in heat output, so keep a close eye on the slices to make sure they don't scorch.

Ingredients
  • 8

    ½-inch-thick slices crusty bread

  • ¼
  • Kosher salt and ground black pepper

  • 2
  • 16

    ounces mozzarella cheese, shredded

  • ½

    cup finely chopped fresh cilantro

  • Pico de Gallo, to serve

  • Sliced avocado, to serve (optional)

  • Pickled sliced jalapeños, to serve (optional)

Step 1 of 2

Broil Bread

8
½-inch-thick slices crusty bread
¼
cup extra-virgin olive oil
Kosher salt and ground black pepper

Heat the broiler with a rack about 6 inches from the element. Line a rimmed baking sheet with foil and mist with cooking spray. Arrange the bread in a single layer on the baking sheet and brush the tops with the oil. Season with salt and pepper.


Season with salt and pepper. Broil until the bread is golden brown, 3 to 5 minutes. Flip each slice and broil until the second sides are golden brown, 1 to 2 minutes. Remove from the broiler.

Step 2 of 2

Assemble molletes

2
cups black bean puree
16
ounces mozzarella cheese, shredded
½
cup finely chopped fresh cilantro
Pico de Gallo
Sliced avocado (optional)
Pickled sliced jalapeños (optional)

Flip each side once again. Spread ¼ cup bean puree on each slice, then top each with some of the cheese (about 5 tablespoons each), dividing it evenly. Broil until the cheese is melted and begins to brown, 4 to 6 minutes.


Transfer the baking sheet to a wire rack and cool for 5 minutes. Sprinkle with cilantro,then transfer to a platter. Serve with pico de gallo, sliced avocado (if using) and pickled jalapeños (if using).

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Done!

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