A Bison Abroad Meets Fargo Foodie: Mexican Molletes

While Mexico is best known for its savory tacos and mouth-watering quesadillas, there are other delicious recipes that locals dish out.

One such example are molletes. Molletes consist of cheese and refried beans baked onto a small roll of bread. While this simple description may sound bland, molletes are incredibly versatile. They can be topped with a variety of options, which are listed below in the directions, and make a delicious appetizer, lunchtime meal, dinner dish or quick midnight snack.

Molletes are an easy to make, quick recipe that anyone, from a Mexican mother to a broke college student, can make in their own home. They also require very few ingredients, available in local grocery stores, perfect for the college budget.

Mexican molletes are a quick and easy treat that’s perfect for college students.


3-6 bolillo rolls, cut in half length-wise (you can also use baguettes, sub sandwich rolls or Italian bread)

1 15 oz container of refried beans

2 cups of shredded, melty cheese (mozzarella is best, but others will work)


Preheat oven to 350 F.

Place sliced rolls onto a baking sheet, flat side up. Spread refried beans evenly onto the flat side of the sliced roll. Sprinkle with cheese.

Bake for 8-10 minutes, or until cheese is good and melty.

Serve warm. Top with anything you choose, from salsa to chorizo, guacamole to pico de gallo. (My personal favorite is guacamole salsa.) Or you don’t have to top at all. Either way, enjoy this simple and scrumptious Mexican dish without ever having to leave Fargo.

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