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Author Notes: I first had molletes in Cuernavaca, Mexico. They are a no-fuss delicious breakfast made with fresh bolillo rolls or other fresh bread. Bolillo rolls are 4 for a dollar at Mexican bakeries and groceries throughout L.A., but if you are in a place where you can't find them just substitute french bread. Usually, molletes are topped with pico de gallo, but since tomatoes are not in season I have made a winter version with mushrooms instead. Omit the chile arbol if you don't like your breakfast spicy. Use your favorite canned refried beans or make your own for dinner the night before and use the leftovers for molletes in the morning. —clintonhillbilly
- 4 fresh bolillo rolls, split in half
- 8 tablespoons refried beans
- 8 ounces mushrooms, sliced
- 3 tablespoons butter, softened
- 4 ounces fresh mozzarrella, or other melting cheese
- 1 scallion, chopped
- 1 dried chile arbol
- Heat your oven to 400 degrees.
- Melt a tablespoon of butter into a skillet and sautee mushrooms on medium heat till they have released their liquid and most of it has evaporated. Crumble in your chile arbol, including the seeds (but not the stem), and sautee another minute or two.
- Meanwhile, toast your bolillo roll halves in the oven. Spread half a tablespoon of butter over each.
- Top each toasted, buttery bolillo half in this order: 2 tablespoons refried beans, an ounce of sliced fresh mozzarella (or shredded melting cheese of your choice), sauteed mushrooms, crumbled cotija (or feta or goat cheese), chopped scallion garnish.
- Put your bolillo roll halves back in the oven until the cheese is completed melted and the beans are hot. If you want to brown your cheese you can use a broiler but make sure you don't burn the edges of the rolls.