Friday, July 4, 2014

Molletes with Deconstructed Guacamole

Back in April, I was one of 50 lucky Allrecipes Allstars that was challenged with creating a fun recipe featuring fresh Avocados from Mexico. The recipe needed to be in one of three categories; guacamole, sandwich or salad. There would be 11 grand prize winners, who would have their recipe featured on until the end of 2014. Guess what?  My recipe was one of the 11 chosen, and I am so excited to share it with you today!

I learned how to make molletes from my friend, Jenny.  Jenny and her husband Julio and their two children moved into the house next door to us about 2-1/2 years ago. They are from Mexico, and have also lived many years in England before moving to the U.S. Our families have become great friends. We often get together for dinner, followed by a night of karaoke or playing games with the kids. We have learned so many wonderful dishes from them, but molletes are probably one of my favorites.

Molletes are so easy to make, and come together quickly. They are filling enough to be a quick weeknight meal. Normally, we top them with salsa, but for the challenge, I decided to add my own little twist - by adding a deconstructed guacamole instead!

Molletes with Deconstructed Guacamole

  • 4 bolillo rolls, sliced in half lengthwise
  • 4 tablespoons butter or margarine, softened
  • 1 (20.5 oz) can of refried pinto beans (I like La Costena®)
  • 1 cup shredded mozzarella cheese
  • 2 Roma tomatoes, thinly sliced
  • 2 Avocados from Mexico, peeled, pitted and sliced crosswise
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 teaspoons extra-virgin olive oil
  • 1 lime, sliced into rounds
  1. Preheat oven to 400° fahrenheit
  2. Place the bolillo roll halves cut side up on a baking sheet and spread each with 1/2 tablespoons of butter or margarine. Bake in preheated oven for 5 minutes.
  3. Place refried beans in a microwave-safe bowl and microwave on high for 1 to 2 minutes until warm.
  4. Divide the refried beans among the toasted rolls and spread evenly to the edges. Sprinkle each roll with 2 tablespoons of shredded mozzarella. Return rolls to oven and bake until cheese is melted, 7 or 8 minutes.
  5. Remove from oven and top each roll with sliced tomatoes, avocados, red onion and chopped cilantro. Sprinkle each roll with a pinch of cumin and a pinch of salt. Drizzle each roll with 1/2 teaspoon of olive oil.
  6. Serve warm with fresh sliced lime.

Also published on allrecipes

I hope that others will enjoy these as much as we do!

Buon Appetito!


  1. What an easy dinner to make! Perfect for summertime!

    1. Thanks for stopping by Serena! You'd be surprised how easy and tasty they are!

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  4. Thanks for sharing the yummy recipe of mini cheesecake.I will definitely try this recipe anytime soon. Do upload such yummy recipe in future too.

  5. I also like this unusual recipe! Thank you for the write-up! I will follow your guidelines tonight! That is going to be an excellent idea!