- insert a shame-faced Lisa right here -
I ate molletes (pronounced moy-etays) all the time when Jason and I lived in Mexico: for lunch, for dinner, and for one water-logged weekend in Puerto Morelos, I ate them for breakfast every morning in a little posada by the sea. Then we moved back to the States and I promptly forgot about them. For years. Despite frequent travel to Mexico! Yikes.
Then, within the past month or so, two things happened: One - I traveled to Seattle for a wedding and, while there, was also able to visit two friends of mine that I know from living in Mexico. As I was driving towards their apartment I received a text that said, "Making molletes for lunch. Hungry?". I literally screamed in delight, probably frightening Jason a little bit. I talked about molletes so much over lunch with my friends that we found ourselves in a discussion about which type of beans are superior (La Costena) and that you can buy surprisingly good baguettes at Safeway. Second thing - I received a call at work from my friend Scott asking if I had any easy suggestions for Mexican food; molletes instantly popped into my head. Later that night, I received a text that he was now officially enamored with molletes.
So, to make a long story short, I had to make me some molletes, and pronto. I will not wait seven years for second helpings, either.
Crusty bread, beans, cheese, salsa...what's not to love?
1 large french roll
cheese of your choice
Turn on the broiler, cut your bread in half and smear it with refried beans. Top each half with cheese and broil it until cheese is melted. Removed from the oven, top with salsa, and enjoy.
Pairs well with a cold beer and a hammock.