“Molletes Mexicanos,” or Mexican Molletes, are a wonderfully delicious breakfast, snack or appetizer served in Mexico. This delicious open face sandwich will definitely become the next “must have” at any party gathering. Superbowl? Yea I’m in!! Oh yea! These are so easy, so simple to make, and absolutely soo good. Nooo, Delicious!
And what about comfort food, once in a while you get in the mood for some comfort food, right? Well this is definitely a comfort snack! The combination of melted cheese on top of refried beans, it in itself, is just scrumptious, now add some homemade chorizo, some pico de gallo and a spicy arbol sauce, oh my gosh your world will be spinning in ecstasy! My mouth is already salivating just talking about it!
In Mexico, molletes is a popular snack but also a common breakfast food. I certainly believe eating these Mexican Molletes every morning, I too can start my day off pretty great if I was eating these hearty babies.
Hmm wait, all of a sudden I got this great idea! What about…..?!
BREAKFAST: Molletes anyone?!
LUNCH: Molletes anyone?!
DINNER: Molletes anyone?!
Okay maybe a little much but certainly once a day wouldn’t hurt!!
Here’s another thing, whenever I make these Molletes Mexicanos, it’s an opportunity to make the delicious spicy sauce that I choose to go along with it. Now if you are not into spicy foods as I am, just disregard the sauce part of my recipe. But if you like spicy anything, please make sure to give this sauce a try. It’s just so perfect for this recipe! Of course you can also make a salsa verde (chips and dip) to go along with it or a habanero tomatillo salsa, or all three! 😋
Use 6 inch crusty baguettes….(or maybe you want to make your own mexican bolillos, these are delicious, made by Simple Bites) slice down the middle and remove some of the breading to allow for the bread to hold ingredients better.
Turkey chorizo cooked….
Mexican Oaxaca cheese….if you cannot find, alternate with monterey jack or mozzarella cheese.
- 6 " french baguettes (or any crusty bread) (sliced lengthwise)
- 1 15.5 oz can refried beans
- oaxaca cheese (or monterey/mozzerella cheese) (shredded)
Pico de Gallo
- 1 small white onion (chopped)
- 2 roma tomatoes (chopped)
- 1 jalapeño (chopped)
- 1 tablespoon cilantro (finely chopped)
- 3 dry arbol peppers (boiled)
- 2 garlic cloves (boiled)
- 3 roma tomatoes (boiled)
- 2 Tablespoons cilantro (finely chopped)
- salt (to taste)
- 1 Pound ground turkey (beef, chicken, pork)
- salt (to taste)
- 1 tablespoon chili powder
- 1/4 teaspoon cumin powder
- 1 bay leaf
- 2 garlic cloves (finely chopped)
|In a saucepan over medium heat, boil 2 tomatoes, arbol peppers, 2 garlic cloves (peeled) for about 10 to 15 minutes. Remove stems from peppers and put all in blender. Blend until smooth with a one cup of water. Add salt to taste. When salsa has cooled, add chopped cilantro (do not add until salsa has cooled or cilantro will cook from heat). Put in small bowl.|
|Pico de Gallo|
|Chop onion, tomatoes, jalapeño and cilantro. Mix together and put in small bowl.|
|Season turkey with spices and cook over medium heat while breaking apart with a spoon. Cook until ground turkey is brown.|
|Slice bread lengthwise and remove some of the inside of the bread to make some room for toppings. Spread the refried beans on bread and top with shredded Oaxaca cheese (or monterey jack/mozzerella cheese). Followed by the ground turkey and broil for about 5 minutes until cheese has melted. Remove from broiler and add pico de gallo and salsa. Serve immediately.|