Frederic Melton
Mexican cuisine is known for its hearty and comforting dishes, with beans being a quintessential ingredient. One popular way to enjoy beans is by melting cheese on top, creating a delicious and indulgent meal. This combination is commonly found in dishes such as refried beans, molletes (bean and cheese sandwiches), and various other Mexican specialties. When it comes to choosing the right cheese, there are several options that are perfect for melting and adding a creamy texture to beans. These include queso fresco, Oaxaca, Cotija, Manchego, and Panela, each bringing its unique flavour and characteristics.
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What You'll Learn
Molletes—Mexican bean and cheese sandwiches
Molletes are Mexican bean and cheese sandwiches that are typically served open-faced using bolillos, a French-style crusty white bread roll from Mexico. However, any traditional sandwich roll will work for this recipe.
Ingredients
- Bread rolls
- Beans (canned or homemade)
- Cheese (shredded)
- Tomatoes
- Onion
- Jalapeno
- Lime juice
- Cilantro
- Salt
- Garlic
- Chicken stock (optional)
Method
Start by preparing the Pico de Gallo, a type of salsa, by chopping up the tomatoes, onion, jalapeno, and cilantro. Combine these ingredients in a bowl, add lime juice and salt to taste, and mix well. Set aside in the refrigerator until ready to use.
Next, prepare the beans. If using canned beans, simply drain and rinse them. If making homemade beans, heat some lard in a skillet over medium-high heat and add garlic and onion. Cook until soft, then add the beans, stock, and any desired seasonings. Cook, stirring and mashing the beans, until the mixture is slightly soupy.
Now it's time to assemble the molletes. Cut the rolls in half and optionally spread with butter. Scoop out and discard some of the interior of the rolls to create a 1/2-inch thick shell. Place the roll halves on a baking sheet and broil until lightly toasted.
Pour about 1/2 cup of beans over each roll half, allowing them to spill over the edges. Sprinkle with shredded cheese. Return to the broiler and heat until the beans are heated through and the cheese is melted but not browned.
Finally, remove the molletes from the oven and top each one with a couple of spoonfuls of Pico de Gallo. Serve immediately and enjoy!
Variations and Tips
You can add a variety of other toppings to your molletes, such as crispy fried bacon, crumbled fried chorizo, avocado, or sauteed mushrooms. If you want to add some spice, include jalapenos, chipotles in adobo sauce, or taco seasoning.
When it comes to cheese, traditional Mexican cheeses like queso fresco, Oaxaca, Cotija, Manchego, or Panela can be used. If you want your molletes extra cheesy, you can try a mix of cheeses like Pepper-Jack and Mozzarella.
Feel free to adjust the amount of onion and garlic to your taste preferences. If you want to make the rolls less "bready," you can smoosh them with your hands before adding the toppings.
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Mexican cheese options: Cotija, Oaxaca, Manchego, Cheddar
Mexican cuisine offers a variety of cheeses that can be melted on beans, including Cotija, Oaxaca, Manchego, and Cheddar. Each of these cheeses has distinct characteristics and can be used in different ways to enhance the flavour and texture of bean dishes.
Cotija Cheese
Cotija cheese, also known as "grain cheese," is a dry, firm, and salty cheese produced in limited quantities in Mexico. It is considered an artisan cheese, made by hand, and is often used as a "finishing" cheese in Mexican cuisine. When cooked, Cotija cheese slightly softens but retains its shape and consistency. It is commonly crumbled or grated as a topping for beans, tacos, burritos, and soups. Cotija cheese has a unique flavour and colour due to the cows being fed on the rich grass that grows naturally in the mountains during the rainy season.
Oaxaca Cheese
Oaxaca cheese, named after the state of Oaxaca in southern Mexico, is a white, semi-hard, low-fat cheese. It is similar to unaged Monterey Jack but has a texture reminiscent of mozzarella or string cheese. The production process involves stretching the cheese into long ribbons and rolling it up like yarn. Oaxaca cheese is widely used in Mexican cuisine, particularly in quesadillas and empanadas, where it is melted and combined with other ingredients.
Manchego Cheese
Manchego cheese is traditionally made in the La Mancha region of Spain from sheep's milk. It has a firm and compact consistency, a buttery texture, and a distinctive flavour that becomes sharper with increased ageing. Manchego cheese is aged between 60 days and 2 years, and its colour ranges from white to ivory-yellow. In Mexico and Spanish-speaking areas of the United States, the name "Manchego" or "Queso Tipo Manchego" is given to an industrialised cow's milk cheese similar in taste to Monterey Jack. This variety melts well and is used in cooking and as a table cheese.
Cheddar Cheese
Cheddar cheese is a popular variety that originated in the village of Cheddar in Somerset, England. It has a sharp, pungent, and slightly earthy flavour, with a firm texture. Cheddar cheese is produced by separating the curds and whey using rennet, an enzyme derived from the stomachs of newborn calves. It is the most popular cheese in the UK and the second-most popular in the United States. Cheddar cheese melts well and can be a delicious addition to bean dishes, providing a creamy texture and a nutty flavour when combined with certain spices.
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Mexican bean paste with cheese on top
For the fat, you can use lard, bacon fat, or sunflower oil. If you want to use lard, you can render your own by adding small pieces of pork fat and a small amount of water to a slow cooker and letting it cook on low heat for up to 24 hours. You can also add some chicken stock to the beans when mashing them. For spices and vegetables, you can sauté minced onion, jalapeno, poblano, and garlic in the fat of your choice until soft. Then, add ground cumin and some salt and cook for another 30 seconds.
Once you have your bean paste, simply top it with shredded cheese and bake it in the oven until the cheese is melted. A Mexican blend of shredded cheese is a good option, but you can also use other types of cheese such as Cheddar, Monterey Jack, Manchego, Panela, or authentic Mexican cheeses like queso fresco, Oaxaca, or Cotija. Serve the dish with some freshly made Pico de Gallo, hot sauce, or sour cream on the side.
You can also make Molletes, which are Mexican bean and cheese sandwiches. To make them, rub a halved baguette or roll with garlic and slather with butter, refried beans, and shredded cheese. Bake it in the oven until the cheese is melted and bubbly, and serve with Pico de Gallo.
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Mexican cheese dip
One popular variation of Mexican cheese dip is the "White Queso Dip", which is known for its creamy texture and spicy flavour. This dip can be made with evaporated milk and sliced white American cheese, which is heated and stirred over low heat until melted and smooth. It is important to note that shredded cheese should not be used in this recipe. The dip can be served with "scoop" shaped tortilla chips to prevent it from running off the chip. Leftovers can be stored in the fridge for 3-4 days and reheated in the microwave in 30-second intervals.
Another variation of Mexican cheese dip is the "Queso Blanco", which is a traditional Mexican restaurant-style dip made with white American cheese. This cheese melts particularly well and can be enhanced with small amounts of Mozzarella, Pepper Jack, or Monterey Jack. For a spicy and smooth dip, the cheese can be hand-shredded before being heated on low heat. It is important not to overcook the milk in this recipe, as it can cause the dip to become grainy.
In addition to cheese dips, Mexican cuisine also features bean and cheese dishes such as Molletes, which are open-faced sandwiches made with a layer of beans and shredded cheese. The beans can be refried beans with chipotle or other seasonings, and the cheese is typically a melting variety such as Pepper-Jack or Mozzarella. The sandwiches are baked until the cheese is thoroughly melted and are served with Pico de Gallo, a fresh salsa made with diced tomatoes, onions, and jalapeños.
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Mexican cheese on beans—shredded or melted
Mexican cuisine is known for its delicious and hearty bean and cheese combinations. One of the most popular ways to enjoy beans and cheese the Mexican way is by making Molletes, an ultra-comforting open-faced sandwich. To make Molletes, you start by rubbing a halved baguette or a roll with garlic and butter. Then, you spread refried beans on the bread and top it with shredded cheese. The sandwich is then baked or broiled until the cheese is melted and bubbly. The type of cheese used can vary, but popular options include Manchego, a cow's milk cheese that is easy to shred and melt, and Chihuahua cheese, which is similar to cheddar. Other cheeses commonly used in Mexican cuisine that can be melted or shredded on beans include queso fresco, Oaxaca, Cotija, and Panela.
Another popular way to enjoy beans and cheese in Mexican cuisine is by making bean dip or paste. This can be made by mashing pre-cooked beans with fat and spices and then topping the bean paste with shredded or melted cheese. The type of cheese used can vary, but a popular option is a shredded Mexican blend of cheeses. This bean dip can be served as a side or appetizer with tortilla chips or as a filling for tacos or burritos.
In addition to sandwiches and dips, beans and cheese are also commonly used in Mexican dishes such as enchiladas, burritos, tacos, tostadas, and sopes. When making these dishes, the beans are typically cooked with onion and salt and then topped with shredded or melted cheese. The type of cheese used can vary depending on the recipe and personal preference, but popular options include Cotija, Oaxaca, and queso fresco.
Overall, whether shredded or melted, cheese is an essential ingredient in many Mexican bean dishes. It adds a creamy texture and a tangy, spicy, or salty flavour that complements the beans perfectly.
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Frequently asked questions
Manchego, a popular Mexican cheese made from cow's milk, is easy to shred and melt. Oaxaca, a white string cheese from the Oaxaca region, is also a good melting cheese. Other Mexican cheeses that melt well include Chihuahua, Monterey Jack, and Cheddar.
Traditional Mexican dishes that commonly feature beans and cheese include tacos, enchiladas, burritos, tostadas, and sopes. Beans and cheese are also a popular topping for salads and soups.
To make refried beans with melted cheese, start by heating bacon fat in a skillet over medium heat. Add canned refried beans and stir until heated through. Then, add sour cream and stir to combine. Transfer the beans to a baking dish, top with shredded Mexican cheese, and bake until the cheese is melted and bubbly.
Yes, Molletes are a type of Mexican sandwich that typically includes refried beans, shredded cheese, and Pico de Gallo served on a roll or baguette. To make Molletes, rub garlic and butter on the bread, add a layer of beans and cheese, and bake until the cheese is melted.
Yes, you can customize your beans and cheese by adding various ingredients. Some popular options include onions, salt, hot sauce, salsa, chicken stock, garlic, cumin, and chilies. You can also experiment with different types of beans, such as pinto or black beans.
