A comforting Mexican open-faced sandwich piled with refried beans, melty queso Oaxaca, fresh avocado, and bright cherry tomatoes. Crispy, cheesy, and topped with fresh salsa, these molletes make an easy breakfast, lunch, or light dinner packed with satisfying flavor.
Molletes with Queso Oaxaca, Beans, and Avocado
Ingredients
Base
- 2 bolillo rolls or other crusty bread
- 3 tablespoons butter room temperature
Toppings
- 1 can 16 ounces refried beans
- 12 ounces queso Oaxaca grated
- 1 avocado sliced
- 1 pint cherry tomatoes sliced
- 1 bunch cilantro or parsley chopped
- ½ cup pico de gallo or other salsa
Instructions
Base
- Heat oven to 400°F. Slice rolls in half and spread butter over each cut side.
Assembly
- Spread refried beans onto each slice. Top with grated queso Oaxaca. Bake until cheese bubbles and bread is golden.
- Top with avocado and tomatoes. Garnish with cilantro and serve with pico de gallo.
Andrea and Paul Bartholomew
Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.
