Photo by Leslie Limón Whether you’re in the mood for a quick and easy breakfast or a light lunch, these molletes with avocado and queso fresco are sure to hit the spot. Avocado toast is all the rage these days, and this recipe is my Mexican twist on this trendy dish. Made with toasted bolillo roll slices topped with mashed avocado, crumbled Mexican queso fresco, and a colorful pico de gallo, these molletes are a healthy meal or snack any time of day.
The classic version of this dish is made simply with bread, refried beans and cheese, but there are many variations. Some people like to add chorizo or ham for a heartier meal. I wanted to keep it light so I skipped the beans and added some fresh herbs and veggies.
Ingredients
- 1/4 cup melted butter
- 1 clove garlic minced
- 4 bolillo rolls cut in half length-wise
- 3 Roma tomatoes seeded and finely chopped
- 1/2 medium red onion finely chopped
- 1 fresh jalapeno pepper seeded and finely chopped
- 2 tablespoons fresh cilantro finely chopped
- 4 ripe avocados lightly mashed
- 1 cup crumbled queso fresco
Directions
- Preheat oven to 350°F. Lightly grease a baking sheet with cooking spray. Combine melted butter and minced garlic in a small bowl.
- Arrange bolillo roll slices cut side up on the baking sheet. Brush slices with melted butter. Bake in oven at 350°F for 8 to 10 minutes until lightly golden.
- While the bread is toasting in the oven, combine the tomato, onion, jalapeño pepper, and cilantro in a medium bowl; season with salt to taste.
- Remove toasted bolillo slices from oven. Spread half an avocado on each slice of toasted bolillo roll. Sprinkle 2 tablespoons of crumbled queso fresco on top of the mashed avocado. Top with pico de gallo. Enjoy!
Chef Notes
Molletes are delicious topped with a variety of different salsas like chunky salsa verde, roasted tomatillo and árbol chile salsa, or a smoky chipotle and tomato salsa.
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