Molletes and Chef Marcela Valladolid's Book Signing

We had the pleasure of meeting Chef Marcela Valladolid at the book signing for her new cookbook Mexican Made Easy (See pictures below). She caught my attention, from the first time that I saw her on the Food Network. She really displays how beautiful and simple Mexican dishes are. Residing in the San Diego/Tijuana area, you get to experience the best of both worlds. The two cultures are best expressed through the food, and Chef Marcela genuinely gives mexican food the respect it deserves. For instance, "There's no such thing as yellow cheese in truly authentic mexican cuisine." My husband crossed the border everyday between Tijuana and San Diego, so he gets it. This book brought him great childhood memories. As soon as he flipped through and stumbled upon the recipe for Molletes, he stopped and said "You have to make this!". He has told me about the frequent visits to Sanborn's or Restaurante Amor where my mother law and him would order Molletes. Everyone loves food that brings them back the nostalgic memories from childhood.

Apples aren't an every day ingredient that you see in salsas, and that is one reason that I really wanted to try out this recipe. The tartness and extra crunch of the apple adds such a delightful texture and flavor to the salsa. It works perfectly over the melty cheese and creamy beans. I know that you guys will be seeing a lot more recipes coming out of this cookbook very shortly. It would be a lovely cookbook to cook through completely.

Molletes(Open- Faced Bean and Cheese Sandwiches) with Roasted Apple and Tomatillo Salsa

Recipes courtesy of Mexican Made Easy

For the Molletes:


  • 2 Tablespoons Olive Oil
  • 1/2 Cup Chopped Onion
  • 1 Garlic Clove, Minced
  • Salt and Freshly Ground Pepper
  • 4 Bolillo Rolls, or 1 Baguette, cut into 4 pieces (I used Telera)
  • 1 1/2 Cups Monterey Jack Cheese, Shredded (I used Queso Oaxaca)


  • Preheat the broiler.
  • Heat the oil in a heavy medium sillet over medium heat. Add the onion and saute until the onion is translucent, about 5 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the beans, and using a potato masher, mash them until they resemble lumpy mashed potatoes.
  • Season with salt and pepper.
  • Split the rolls lengthwise and put them on a baking sheet. Broil until lightly golden, about 3 minutes.
  • Spread each half of the rolls with about 1/2 cup of beans.
  • Top with the cheese and return them to the oven and broil until the cheese is melted and starting to bubble.
  • Transfer to plates, and serve with salsa.

For the Roasted Apple and Tomatillo Salsa:


  • 1 Pound Tomatillos, shucked and rinsed
  • 3 Green apples, such as Granny Smith, quartered
  • 3 Garlic Cloves, Unpeeled
  • 1 Jalapeño Chile, Stemmed
  • 2 Tablespoons olive oil
  • Salt and Freshly Ground Black Pepper


  • Preheat the oven to 375 Degrees F.
  • Put the tomatillos, 2 of the apples, the onion, garlic, and the jalapeño on a rimmed baking sheet.
  • Toss with the olive oil and season with salt and pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes.
  • Peel the garlic, then transfer all of the ingredients to a blender, and puree until smooth. Season with salt and pepper to taste.
  • Chop the remaining apple into 1/4" cubes and stir into the salsa before serving.