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Milk Street Bowtie Molletes with Pico de Gallo

Molletes with Pico de Gallo

4 Servings

15 minutes

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Mexican molletes are not unlike Italian bruschetti, but the bread is topped with mashed beans and cheese, then toasted until the cheese is melted and browned. They make a great breakfast, light lunch or midday snack. We had molletes in Oaxaca, Mexico, where the bread of choice typically is soft-crumbed, thin-crusted rolls called bolillos that are split open before they’re topped. For our version, 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.

4

Servings

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.

15 minutes

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)

Directions

Molletes with Pico de Gallo

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Reviews
Melissa G.
August 21, 2022
Great for any time
This Molletes recipe is wonderful , It is good as a meal or a snack .
John W.

I suppose these are, essentially, the origin of very traditional nachos, which I had as a kid growing up in the '60s and early '70s in north Texas. The chips are smeared with a bit of refritos, and topped with cheese and a jalapeño slice, then broiled only until the cheese melted. In Fort Worth Joe T. Garcia's uses a whole tostada for their nachos (serving one for each diner), but other places, like the Original (a standby in mid-century Fort Worth) used basic tortilla chips.

Busboom S.

Sandy B.
Would it be delicious made on a large homemade grilled tortilla instead of thick crusty bread?

John E.

Might be OK but it's outstanding with the broiled bread.