Recipe | Molletes
Can you believe back to school season is happening right now? I'm prepping our first semester and trying to figure out how I'm going to pull it all off by the time school actually begins in a few weeks. I know with busier days coming up, the kids are going to say they're "SOOOOOOOO hungry" all the time. (Actually, that's no different from how they are now.)
They say that molletes are like a grilled cheese or like toast. A super quick under 5 minute snack to prepare when you're in a hurry, or when the kids come home and seem to have never eaten a day in their life.
Gather your ingredients:
Beans: It's usually made with pinto beans, but we like black beans in our house.
Cheese: You can use queso fresco or shredded chihuahua cheese.
optional toppings: avocado, tomato, salsa, pico de gallo
1. Warm up beans. Once hot, mash.
2. Slice the bolillo in half long-ways.
3. Slice the tomatoes & avocado and crumble the queso fresco
4. Put a layer of beans on the bread.
5. Add the cheese & let melt for a minute or so.
6. Layer on your toppings!
I first had molletes in San Miguel de Allende in 2017. I was naive and ordered what said "Molletes - Mexican toast" I thought it was a toasted piece of bread with some jelly and cream. What came out was this amazingness! I was so full after eating it. This little meal is so versatile, you can eat it for breakfast, lunch, or snack.
My mom said she even had it with steak...but in my opinion you're getting into torta territory when you start adding a protein.
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