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Molletes with Pico de Gallo
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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
cups Black Bean Puree
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16
ounces mozzarella cheese, shredded
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½
cup finely chopped fresh cilantro
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Pico de Gallo, to serve
-
Sliced avocado, to serve (optional)
-
Pickled sliced jalapeños, to serve (optional)
Recipe
Pico de Gallo
Recipe
Black Bean Puree
Directions
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01Heat 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.
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02Flip 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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Reviews
August 21, 2022
Great for any time
This Molletes recipe is wonderful , It is good as a meal or a snack .
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Your First Issue
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.