Molletes – Mexico’s take on French Bread Pizza

The subject line could possibly be twisted and state America’s take on Mexico’s delicious, and simple baked bread. French bread pizza. What is a mollete anyway? A simple bolillo  roll, sliced in half and topped with refried beans, cheese, and a variety of toppings, only to bake in the oven until lightly crisp. In my opinion, the Mexican heritage has many things going on, and one of them is this simple, yet complex dish that adds warmth to a Sunday breakfast.

Mexican Mollette Recipe

I reflect a lot on the food of which I have grown up on. Much of which is the reason I started writing about my food and recipes in the first place. The gathering at dinner time, the smells after school, and the occasional get together in Indiana.

My parents worked first shift, and the protocol, from about third grade on, was to get a wake up call from one of my parents (or an alarm clock), and get ready for school. Fortunately enough, we only lived a block or so away from the elementary school. Going into middle and high school was much of the same routine; get the call, wake up, and get ourselves ready. Thankfully enough, my parents trusted by brother and I, not only with making sure we got ready for school, but also growing up in the kitchen. Sure, elementary school was a table full of boxed cereals, but as we grew older, the gas stove became the game, and eggs, bacon, and toast were what I was cooking before heading out before 7:00 a.m.

If only I would have know about molletes at that age. Something so easy, and so diverse in the sense that I could place an egg, ham, bacon, or just simple beans and cheese on top of a piece of bread, it would have been game over. These would have surely warmed the stomach as the hike became so much longer walking to middle and high school, especially in the rain, or snow.

My favorite type of mollete is using chorizo, and if you have never had chorizo, you are missing out. Chorizo is well seasoned ground pork, with chili powders, garlic, and a handful of other seasonings. It goes perfect with eggs in the morning (huevos con chorizo), or even with some lightly cooked onions and folded into tacos. Enough with the chorizo, lets get on with the molletes.

Ingredients: (Serves two, or one hungry person)

  • 1 bollilo roll; sliced in half
  • 1 tbsp unsalted butter
  • 1 can of refried beans
  • 6-8 tbsp of chorizo, casing removed
  • Monterrey Jack Cheese, shredded
  • Pico de gallo
  • Optional ingredients include fried egg, ham, any type of leftover

Preheat your oven to 350 degrees, with baking sheet in the oven.

Cook your chorizo by adding it to a skillet, and letting it warm through for  a couple of minutes. Once it begins to sizzle, push it down with your spatula, and begin breaking it apart. It will quickly crumble and begin rendering in its fat. Slice your bolillo roll. You can find these rolls in most markets nowadays, but definitely in your Mexican supermarket. They are super affordable and typically sell for 3 for 1 dollar. Lightly spread butter on the face of the sliced rolls and place in the oven for about 3 minutes.

Remove the rolls from the oven, and spread a generous amount of refried beans on the rolls. Top with the cooked chorizo, and layer shredded jack cheese on the top. Place back in the oven until the cheese turns a light brown and the edges of your roll start to turn color.

Your breakfast will never be the same. True warmth and comfort, and a delicious blend of flavors, the mollete is sure to please. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Molletes – Mexico’s take on French Bread Pizza”

  1. i LOVE molletes. nobody seems to know about them though — they are so underrepresented in American Mex cuisine.

    great post!

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