The Atlanta Journal-Constitution
MOLLETES (REFRIED BEAN AND CHEESE MELTS)
Food writer Pati Jinich describes molletes (pronounced moh-yehtehs), open-faced sandwiches of refried beans, melted cheese and pico de gallo, as “one of the most comforting foods I have eaten since I can remember.” In Mexico City, individual bolillos are commonly used. Here a loaf of French or Italian bread stands in. To get crispy bread, hollow out the loaf and toast it first before filling. Use one of the cheeses recommended, or queso fresco or cotija. Serve them as is, or dress them up as we suggest with a few extra toppings.
1 (16-inch) loaf French or Italian bread
1 (15-ounce) can refried black or pinto beans
2 scallions, white parts separated from green, thinly sliced and
divided
2 cups (about 8 ounces) grated or crumbled Oaxaca, mozzarella
or pepper jack cheese
1 cup pico de gallo, store-bought or homemade
1 avocado, pitted and sliced (optional)
Pickled jalapeño slices (optional)
Fresh cilantro leaves and tender stems (optional)
1 lime, quartered (optional)
Position a rack in the middle of the oven and preheat to 350 degrees. Line a large, rimmed baking sheet with parchment paper.
Halve the bread across the equator, then remove all but about ¼ inch of its interior. Place cut side up on the prepared baking sheet. Bake for 5 minutes, or until lightly toasted. (If you place the bread removed from the interior of the loaf on the same baking sheet, you can toast, cool and then blitz it in a food processor to make bread crumbs.)
In a medium bowl, combine the refried beans and scallion whites. Spread the refried bean mixture evenly inside the toasted bread. Top generously with the grated cheese. Bake for 8 to 10 minutes, or until the cheese is melted and the bread is lightly toasted around the edges. (This is a good time to slice your avocado or make pico de gallo, if you choose to do so.)
Transfer the bread to a cutting board and slice crosswise into 4-inch lengths. Serve warm, topped with pico de gallo, and avocado, jalapeño, cilantro, scallions greens and lime wedges, if using, on the side. Makes 4 servings.
Nutrition information per serving (two 4-inch molletes with about 1/4 cup pico de gallo): Calories: 656; Total Fat: 21 g; Saturated Fat: 11 g; Cholesterol: 50 mg; Sodium: 1267 mg; Carbohydrates: 81 g; Dietary Fiber: 9 g; Sugar: 4 g; Protein: 31 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from cookbook author Pati Jinich