Molletes or Mexican Pizza

Molletes are Mexico’s answer to open-faced pizza, and they’re a staple breakfast and snack across the country. Split bolillos (crusty Mexican rolls) get toasted, spread with refried beans, covered in melted Oaxaca cheese, then finished with a pile of fresh salsa fresca.

The salsa fresca here is built from scratch with Roma tomatoes, onion, serrano chile, garlic, cilantro, lime juice, and oregano. Let it sit a few minutes so the flavors marry. That fresh, bright salsa hitting the hot, gooey cheese and warm beans is what makes molletes so addictive.

Oaxaca cheese is a Mexican string cheese that melts into long, stretchy pulls. If you can’t find it, mozzarella is the closest substitute in both texture and mildness.

Pro Tips

• Toast the buttered bread first before adding beans and cheese. Starting with a crisp base prevents the bread from going soggy under the beans.
• Spread the beans generously. They’re the foundation, and a thin layer leaves each bite cheese-heavy with nothing to anchor it.
• Broil rather than bake for the cheese step. You want the cheese to bubble and get spotty brown on top without drying out the bread.
• Make extra salsa fresca. It keeps in the fridge for 2-3 days and goes with everything.

Variations

• Breakfast molletes: Top with a fried egg and sliced avocado for a complete morning meal.
• Black bean version: Use black beans instead of refried for a lighter, slightly sweeter base.