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| Type | Bread withrefried beans andcheese |
|---|---|
| Place of origin |  Mexico |
| Serving temperature | hot |
Amollete (Spanish pronunciation:[moˈʎete]) is anopen-faced sandwich withrefried beans and white cheese inMexican cuisine, served hot.
The name may be related to the name fora certain type of Spanish bread.
Amollete, native toMexico City, is made withbolillos sliced lengthwise and partially hollowed, filled withrefried beans, and topped with cheese and occasionally slices ofjalapeño orserrano peppers. It is thengrilled in anoven until the cheese melts. The refried beans are "frijol mantequilla" (literally, "butter beans") known outside of the region as "pinto beans".[1]
The traditional cheeses used are queso ranchero,queso asadero [es], orqueso menonita. The queso ranchero is most similar to Parmesan with less aging, the asadero is a creamy provolone, and the menonita most closely resemblesHavarti. Other cheeses, such asmozzarella cheese, may be used as well.
Molletes in southern Mexico can be served withsalsa orpico de gallo or topped with slicedham,chorizo,bacon ormushrooms.
There is also a "sweet type"mollete typical of the Jalisco región and in Guadalajara, where thebolillo is buttered, sprinkled with sugar or honey, andbroiled until crisp.
Molletes can be eaten as a simple, inexpensive breakfast.
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