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Prep time
5 minutes
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Cook time
10 minutes
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Makes
4
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
Ingredients
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4
fresh bolillo rolls, split in half
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8 tablespoons
refried beans
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8 ounces
mushrooms, sliced
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4 ounces
fresh mozzarrella, sliced, or shredded melting cheese
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2 ounces
cotija, crumbed, or sub feta or goat cheese crumbles
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1
scallion, chopped
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1
chile arbol (dried)
Directions
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Heat your oven to 400 degrees.
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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.
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Layer each half a roll as follows with retried beans, then mushrooms, then cheese. Bake until cheese is melted.
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Garnish with chopped scallions and cotija.
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