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:
Mexican Mollettes, Spanglish Baby
Mollettes with Pico, Pati’s Mexican Table
Mexican Mollettes, Nibbles and Feasts
— posted by Donna
Sandy is a former elementary educator whose love for cooking has gone out of control. She has completed a degree in culinary arts and is now a food writer, photographer, cookbook author and co-creator of the popular website Everyday Southwest. 
What a great idea! These would be perfect for those “make dinner in 30 minutes or less” kind of nights.
Dara – You are so right!
These are beautiful! One of my favorite breakfasts! Thanks for sharing!
Thanks, Erica!
These look delicious! my dad’s a vegetarian and I’m always trying to find interesting meals for him and these (minus the chicken, of course) are perfect!
Emma – That’s the beauty of these – so flexible!
These mollettes sound sooo goood! My Hubby will agree, especially that pepper jack cheese is involved 🙂
Anna – Do try – these are a great Desperation Dinner!