This is my no-brainer go-to dish; they are easy to make, delicious and everybody always loves them. Molletes are usually served for breakfast in Mexico, but I could eat them for breakfast, lunch and dinner.
- 1 french baguette (or if you have a Latin bakery near you, 2-4 bolillos)
- Cheese – good ones for this are muenster, jack, or havarti, or if you can find it, fresh manchego.
- Beans – pinto, kidney or black. I make mine from scratch ahead of time.
- 1/2 bunch cilantro, washed well and chopped
- About two tomatoes, chopped
- 1 -2 avocados, chopped
- 1/4 red onion, chopped
- 1-2 jalapeños (optional), chopped
- lime to taste (usually about two will do it)
- salt to taste
Make the beans ahead of time (you can use left-over beans from up to a week ago, or frozen ones, or use canned if you don’t have time for this step).
Preheat oven to 350°
Make the salsa:
Add the chopped tomato, cilantro, onion, avocado and jalapeño (if using) to a bowl. Add lime and salt to taste. Mix well with a fork, mashing the avocado a little as you mix.
Assemble the molletes:
Cut baguette in half crosswise and then those pieces in half lengthwise. Add some of the beans to the cut side, covering all of the surface. If the bread absorbs most of the beans add some extra on top. Sprinkle with cheese.
Bake for about 20 minutes, until cheese is melted and bread is a little crispy.
Top with salsa and enjoy!