Molletes are one of the most popular Mexican antojitos (snacks or "cravings"), eaten for breakfast, brunch, lunch, a hearty afternoon snack or dinner. It takes just three ingredients and minutes in the oven. Molletes were a standard option for breakfast or dinner at my house growing up, just as quesadillas were. As with most antojitos, they can be messed around with. You can add extra toppings like bacon, chorizo, turkey or ham – sprinkle them on top of the cheese. In restaurants and coffee shops, they are usually served with a side of pico de gallo.






Skill level

Average: 3.1 (16 votes)


  • 4 teleras or bolillos (see note), or a large baguette cut into 15 cm lengths
  • 480 g (2 cups) refried beans (see Note)
  • 200 g (2 cups) grated Mexican oaxaca cheese (see Note), mozzarella, cheddar or other melting cheese
  • pico de gallo or other salsa, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180˚C.

Slice the bread in half lengthwise to make 8 pieces. Spread each piece with ¼ cup refried beans, top with ¼ cup grated cheese and place on a baking tray.

Bake for 8–10 minutes or until the cheese is melted and the bread has a nice toasted crust around the edges. Serve with pico de gallo salsa, or a salsa of your choice, on the side or on top.



• Teleras and bolillos are the Mexican adaptation of the baguette. You can use petite baguettes or cut individual portions from a large baguette.

• You can make your own refried beans at home or buy ready-made from supermarkets.

• Oaxaca cheese, from the Mexican state of Oaxaca, is a melting cheese with a similar texture to mozzarella. It is difficult to source in Australia.


Recipe and photographs from Pati’s Mexican Table by Pati Jinich.