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Mollettes | A Nutritionist Eats

So apparently I’ve been living under a rock. I’ve never heard of – or seen – mollettes on a menu. Ever!

Which is slightly disturbing considering the number of menus I look at. (I also edit them and tell Richie how I would change/improve them every single time. He loves* it. *loves = is annoyed by)

Mollettes | A Nutritionist Eats

But when we were in Sayulita, Mexico I came across mollettes on a menu at a French-ish cafe – of all places – and while everyone else ordered delicious-sounding egg sandwiches on croissants, I confidently ordered mollettes or as I called them, mo-lets. I blame the butchered pronunciation on the LA Spanglish radio station. Oops.

Both the egg sandwiches and mollettes (said with correct pronunciation) were majorly delicious.

Mollettes | A Nutritionist Eats

Let’s get back to the mollettes. They are pretty basic but not to be underestimated. A baguette or other crusty bread (though I’ll advise against sourdough) is topped with refried beans and cheese, all broiled together until nice and toasty and garnished with a healthy serving of pico de gallo and pickled jalapeño slices if you like some spice. The pico de gallo cannot be skipped, it adds major freshness and flavor.

It’s pretty much my new favorite non-recipe meal and it’s totally budget-friendly which rarely happens in my world, so I go with it when I can. Make it next time you need a meal in minutes!

nutrition facts: 447 calories, 11 grams of fat, 21 grams of protein, 66 g carbohydrates, 9 g fiber

*huge thanks to Karla at Foodologie for filling me in on the correct spelling!


by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: bake appetizer bread breakfast sandwich snack high fiber vegetarian beans Mexican


Ingredients (4 servings)

  • 1 12 oz french baguette (not sourdough!)
  • 1 15 oz can of refried beans
  • 1 cup shredded pepper jack cheese
  • salsa and jalapeno slices for serving


Slice the baguette in half, lengthwise.

Cut in four pieces.

Scoop out some of the bread if desired.

Spread beans on bread and sprinkle with shredded cheese.

Broil until cheese is golden brown, about 5 minutes. (Watch carefully!)

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  1. Mercedes

    Apparently I live under a rock as well because I have never heard of molettes either! But I am so happy that you have enlightened me because I would love this for lunch any day!

  2. Karla @ Foodologie

    Ok so you were right, we basically eat the same foods. Yay for beans and cheese! Best combo on the planet!

    P.S. not to be the Español police but I believe they’re spelled “Molletes” (pronounced mo-ye-tes), just FYI 🙂

    • Emily

      Oh nooooooo!!!!! Is there any reason that it would be either spelling? Just because I’ve seen it spelt molettes many times… But I want to have it right. Thanks for letting me know.

  3. Liz

    I also never heard of mollettes. So, I guess I’ve also been living under a rock.

    That makes me wonder if we’ve all been under one big rock or do we each have a personal rock? 🙂

    • Ron

      Funny just saw Brittney Payton eat one at Cafe Jumping Bean in Pilsen, Illinois on Chicago’s Best so i searched and found this. Will definitely be making these !!

  4. Stacey

    I’m going to make this with my kids in an afterschool cooking class… do you happen to have a recipe for the pico de gallo?
    Thank you… always exciting to learn something new

    • Emily

      Oh that is so wonderful! Pico can be as simple as chopped tomatoes and onion. You can add jalapeno or cilantro too if desired. Just season with salt and pepper to taste!