Discover how to grill shrimp using this simple marinade that makes the shrimp so delicious you don’t even need cocktail sauce. You won’t even taste the cayenne pepper, so don’t let that worry you. My little ones adore it. It is also a big hit with company and easy to prepare. If the weather isn’t conducive to grilling outside, I make this dish with frozen or fresh shrimp and use my indoor electric barbecue. Try serving it with garlic bread, a baked potato, and a salad.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 bolillo rolls, sliced in half lengthwise
- 3 tablespoons butter, room temperature
- 1 (16 ounce) can refried beans, heated
- 1 (7 ounce) package Borden® Southwestern Cheddar & Monterey Jack Shredded Cheese
- Mexican salsa or pico de gallo, for serving
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
- Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
- Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
- Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
- Top molletes with Mexican salsa or pico de gallo.
- Traditionally molletes are served with Mexican Sauce (Salsa Mexicana) but any salsa would work with them.
- If you would like to make them fancier you could add toppings such as: bacon, chorizo, mushrooms or poblano peppers.
- This recipe is excellent to reuse leftover bolillos or dining rolls.
Nutrition Facts
| Calories | 699 kcal |
| Carbohydrate | 85 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 9 g |
| Protein | 28 g |
| Saturated Fat | 15 g |
| Sodium | 1023 mg |
| Sugars | 6 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Fantástico, mexican food 100%
I give this only 2 stars because the title is misleading… ‘traditional’ molletes use Oaxaca cheese… easily found in Mexican Grocery stores (well, easy if you’re in the south!). If you can’t find Oaxaca cheese, then see if you can find the less melting cheese that’s more salty, crumbly, & in between feta & mozzarella called Cotija cheese. Cotija cheese is easier to find. Last resort to be‘traditional’ then follow the cheese in this…
These were really good. I had never had them before, but I will be making them again. So easy! Yum, thanks for a great new recipe.
Simple and yummy vegetarian meal. Even my finicky seven year old liked it!
This was super easy, fast, and everyone loved it. I melted the butter and brushed it onto the bread (just to make my life easier). I topped it with a dollop of sour cream — SO GOOD! It’s great AS IS.
Oh heaven!! These were fantastic!! For the refried beans, I used my own “hack” with canned refried beans–it’s super quick and tastes like homemade refried beans from scratch. Because I add additional spices & some lime juice, I didn’t add additional toppings to bhe bolillos. So delicious, and I’m super happy with this Borden recipe. A+++++ quick lunch any day!
This is a delicious and easy snack. The cheese really does make a difference. Thank you for the recipe.
I love these! They are so easy to make, and so tasty! We make these often for a quick weeknight meal, and I usually serve them with extra fixings on the side, so everyone can add what they want to theirs (scallions, guacamole, salsa verde, etc). Thank you for sharing your recipe Jenny! I hope that others will enjoy them as much as our family does.
I hadn’t had Molletes since I was a kid. Now I remember why I loved them so much. I used my own homemade refried beans and the addition of butter to the bolillo kicked it up a notch. I loved them! Thanks Jenny for bringing back a childhood favorite.