Molletes Recipe - The Washington Post

Posted by Patria Henriques on Monday, August 19, 2024
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This is a quick breakfast or snack that Food editorial aide Kara Elder's mother, Tami Elder, learned while studying in Guadalajara, Mexico. Molletes (pronounced moh-YEH-tehs) traditionally are made with bolillos, a type of Mexican roll; any crusty, chewy bread will do. This is a good use for stale bread, too.

When Tami Elder doesn't have homemade refried beans on hand or is in a hurry, she rinses canned beans, warms them in the microwave or stove and mashes them with some warm water and a little chili powder.

During peak tomato season, the molletes are even more excellent topped with slices of tomato and a sprinkle of flaked sea salt. Ripe avocado slices are a good alternative.

Refrigerate for up to 2 days; reheat in a 350-degree oven for about 10 minutes.

From Toa Baja, Puerto Rico, resident Tami Elder.

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Ingredients

measuring cup

Servings: 2-4

Directions

  • Step 1

    Position an oven rack 6 inches from the broiler element; preheat the broiler. Line a large baking sheet with aluminum foil.

  • Step 2

    Cut each roll in half lengthwise and arrange them on the baking sheet, cut sides up. Spread 1/3 cup of the refried beans on each of the 4 halves and scatter the cheese over the top of each one. Broil for about 5 minutes or until the beans are warmed through and beginning to dry, the bread has darkened around the edges and the cheese is just starting to brown in spots.

  • Step 3

    Scatter the cilantro on top, if using. Serve hot, with salsa or hot sauce, if desired.

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    Nutritional Facts

    Per serving (based on 4)

    • Calories

      290

    • Fat

      11 g

    • Saturated Fat

      4 g

    • Carbohydrates

      35 g

    • Sodium

      490 mg

    • Cholesterol

      15 mg

    • Protein

      13 g

    • Fiber

      5 g

    • Sugar

      3 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Toa Baja, Puerto Rico, resident Tami Elder.

    Tested by Kara Elder.

    Published April 30, 2016

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