Cholula Molletes

Grab the Cholula, we’re making molletes! A simple Mexican open sandwich with refried beans, Cholula® Original Salsa, and melty cheese, each bite is more delicious than the next. Garnish with your favorite Cholula Cremosa for the perfect finishing touch.
5 min
25 min

Servings: 8


  • Molletes
  • 1 medium yellow onion, finely chopped
  • 2 tablespoons minced fresh garlic
  • 1/4 cup vegetable oil
  • 2 cans (16 ounces) pinto beans, drained
  • 1 cup vegetable stock
  • 1 tablespoon Cholula® Chili Garlic Recipe Mix
  • 4 bolillo rolls or small baguettes
  • 1/4 cup butter, melted
  • 2 cups shredded Oaxaca or Monterey Jack cheese
  • Toppings
  • Cholula® Original Salsa
  • Chopped white onion
  • Chopped tomatoes
  • Chopped avocado
  • Chopped fresh cilantro
  • Crema


  • 1 Heat oil in medium saucepan on medium heat. Add onion; cook until translucent, about 4 - 5 minutes, stirring occasionally. Add garlic and cook 1 minute longer. Stir in beans, vegetable stock and Chili Garlic Taco Seasoning Mix.
  • 2 Bring to boil. Reduce the heat to low; simmer, uncovered, 10 minutes or until thickened, stirring frequently. Remove from the heat. Mash beans with a fork or potato masher until mostly smooth.
  • 3 Preheat oven to 400°F. Split bolillos in half lengthwise, separating into 2 pieces. Place on foil-lined sheet pan. Spread refried beans onto cut sides of each roll. Sprinkle evenly with shredded cheese.
  • 4 Bake 10 - 15 minutes or until cheese is melted and lightly browned. Remove from oven and top with Original Salsa, white onions, tomatoes, avocado. Drizzle with crema. Sprinkle with fresh cilantro and serve warm.

    Make a double batch of refried beans, using 4 cans of beans and the entire package of Chili Garlic Taco Seasoning. Prepared as directed, then store in an airtight container in the refrigerator up to 1 week (or freeze for longer!). Reheat and use as a dip, to top tostadas, layered in Mexican pizza and Huevos Rancheros, or served alongside grilled chicken or pork.

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