Mollettes are an ingenious Mexican peasant food. I say “ingenious” because you can use up lots of leftovers in your fridge and create a whole new delicious dish that is perfect for a weekend morning. Or quick desperation dinner when you open your fridge at 6:00 and stare while everyone is asking “Hey! What’s for Dinner???”
If you are lucky enough to have a Latino bakery nearby – buy some bollillos, which are soft and pillowy rolls. Toast them as a base for Mollette perfection.
Here is the entire “recipe” – Cut a bolillo or soft bun in half and toast cut sides; Spread some regular or black refried beans on top; Top with toppings of choice. That’s it. Really.
I used up some leftover rotisserie chicken, some pepper jack cheese – broiled this under the broiler and then topped with some shredded red cabbage that I tossed with honey and lime juice.
Enjoy this southwest treat for breakfast, lunch or dinner. Be sure to call me when you make some. I’ll be right over.
Other mollette goodness by food bloggers:
— posted by Donna