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Bean and Cheese Molletes



– 4 bolillo rolls (birote, telera or any other crusty bread) – Olive oil – 3-4 cups seasoned, refried beans – 10 oz. Real California Asadero, Oaxaca or Quesadilla cheese, coarsely grated For the pico de gallo: – 3 ripe Roma tomatoes, diced – ½ onion, chopped – 2 jalapeño peppers, seeded and chopped – ¼ cup fresh cilantro, chopped – Juice of ½ lemon – Salt to taste :Cheese, Breakfast, Beans, Hispanic Dairy
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Preheat oven to 375 degrees.  

Make the pico de gallo: In a bowl add the diced tomato, chopped onions, chopped jalapeño peppers, and chopped fresh cilantro. Mix everything together and add in the lemon juice. Season with salt to taste. 

Cut the bread rolls in half and place them on a baking sheet cut side up. Drizzle the bread with olive oil and bake in a preheated oven for 8 minutes, just until the edges start to brown.

Warm up the refried beans if needed. Top each half of bread with a layer of refried beans and shredded cheese.

Turn the oven broiler on and bake the molletes for about 2 minutes or until the cheese has melted.

Top with pico de gallo and serve immediately.

Recipe and photo created by Marisol Chancellor (@marisolcooks) for Real California Milk