Getting into the spirit of Halloween or Día de los Muertos doesn’t mean you have to be Pinterest perfect. Let your kids decorate their dinner – I guarantee they will be very proud and want to devour it. As a mother of two I enjoy our time in the kitchen and relax at the dinner table knowing my children are excited to eat the food we all made as a family.
These molletes are basically Mexican bean and cheese sandwiches. This meal is very economical and is an easy dinner topped with your choice of toppings. They remind me of French bread pizzas but with a Mexican twist.
Delicious toasted bollilos (Mexican rolls) smothered with warm Old El Paso refried beans and melty Oaxaca cheese is simple Mexican comfort food. The fun part is garnishing with your favorite toppings.
We sliced black olives to form creepy spiders. I think my kiddos forgot a couple of legs, but that’s ok.
We used pomegranate seeds as decorative bling to make black widows and jewels for calaveras (skulls). We also used salami and avocados.
And for a little spice we added Old El Paso chopped green chiles.
- 3 bolillos, Mexican rolls or Kaiser rolls
- 1 16-ounce can refried beans
- 1 cup shredded Oaxaca or Monterrey Jack cheese
- 1 4.5 ounce can chopped green chiles
- 1 avocado, pitted, peeled, and shaped
- pomegranate seeds
- Preheat oven to 350 degrees F.
- Heat a griddle over medium heat. Split the bolillos in half, lengthwise. Place the bolillos, cut sides down, and cook until they are lightly golden brown and crispy, a minute or two.
- Spread a thin layer of beans over the toasted side of each roll.
- Place roll halves on a baking sheet and top with cheese.
- Bake for about 10 minutes or just until cheese melts.
- Garnish molletes with your choice of toppings.
- We sliced black olives to form creepy spiders. I think my kiddos forgot a couple of legs, but that’s ok.
- We used pomegranate seeds as decorative bling to make black widows and jewels for calaveras (skulls). We also used salami and avocados.
- For a little spice we added Old El Paso chopped green chiles.
Disclosure: This post is in partnership with Old El Paso, but all my opinions are my own.