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Cooks In

30 minutes



Molletes is a great way to use up leftover bread rolls or a baguette. The bread is revived by griddling, enriched by slathering with refry, gilded with melting cheese on top and made to sparkle with freshly made pico de gallo salsa. Eat this for breakfast, light lunch, snacks or simple supper. You can’t go wrong! Because it is so simple it is good to pay attention to ingredients, a crunchy or chewy bread roll is best, something you can sink your teeth into and chew. We have used Gringa Dairy Chihuahua cheese which melts gloriously, a good substitute would be gouda. Making this in February, when tomatoes are not their best, we went for a large cherry type with plenty of sweet acid balance. The best onions we have found for raw in salsas are the sweet white onions that have a mild refreshing flavour and a crisp texture.


Re-fried beans

  1. Add the oil to a pan on medium-low heat and fry the onion with the salt until soft. 
  2. Add the Chipotle in Adobo and stir, then add the beans and mash with a potato masher. 
  3. Stir and cook until thick and glossy, adding a splash of water if it looks like it’s drying out.

While the refry is bubbling and cooking, grate your cheese and prepare your bread

  1. Preheat a cast iron frying pan over medium heat, wipe with a touch of oil. 
  2. Pick out the extra bread on the inside if you wish, this makes for more room for fillings, brush the outside and the inside with the olive oil. 
  3. Place the bread in the hot pan and griddle until golden and brown in places on both sides, this helps the bread to stand up to all the moisture in the fillings.

Making the pico de gallo

  1. After rinsing your diced onion, drain well and place in a bowl, add the lime juice and salt and let the onion macerate to take the sting out of it, about 10 minutes. 
  2. Then add the of the ingredients and allow a few minutes more to sit for flavours to mingle.
  3. Pre heat the oven to 180oC Fan

Making the molletes

  1. When you are ready to serve, prepare a baking sheet by lining it with parchment paper. 
  2. Take one of the griddled half rolls and slather with the refry approx. 50g / 3 tbsp, and place on the prepared baking sheet, top 30g of shredded cheese, do this to the rest of the bread rolls.
  3. Place in the oven and bake for 8-10 minutes, until melted and crunchy, take out, carefully transfer to a plate and top with 2 tbsp of salsa per half roll.

Serve inmediatemente, molletes wait for no one.