Melty Molletes with Poblano Rajas & Corn

If you’re looking for a comforting, meatless dish that’s easy to make and full of flavor, these melty molletes with poblano rajas and corn are a perfect choice. Toasty bread, gooey cheese, and roasted poblanos come together for a simple meal that works for lunch, dinner, or sharing.

Ingredients

• 4 bolillo rolls, sliced lengthwise
• 1 cup corn kernels (fresh, frozen, or canned, drained)
• 3 poblano peppers
• 1 tablespoon oil
• ½ cup onion, thinly sliced
• 1½–2 cups shredded melting cheese (Oaxaca, mozzarella, or Chihuahua)
• Salt, to taste

Optional toppings: green salsa, crema, avocado slices

Instructions

1. Prepare the poblano rajas and corn

Roast the poblano peppers until the skin is charred. Place them in a covered bowl for 5 minutes, then peel, deseed, and slice into thin strips.

Heat the oil in a skillet over medium heat. Add the onion and cook until softened. Stir in the poblano strips and corn, season lightly with salt, and cook for 3–4 minutes. Remove from heat and set aside.

2. Toast the bread

Preheat the oven to 375°F (190°C). Arrange the bolillo halves on a baking sheet and toast for 5–7 minutes, until lightly crisp.

3. Assemble the molletes

Sprinkle a generous layer of shredded cheese over each toasted bolillo half. Spoon the poblano and corn mixture evenly on top of the cheese.

4. Bake until melty

Return the molletes to the oven and bake for 8–10 minutes, or until the cheese is fully melted.

5. Serve

Remove from the oven and finish with green salsa, crema, or avocado slices if desired. Serve warm.

Serving Tips

These molletes pair well with a simple salad or can be served as a shareable appetizer. For extra depth of flavor, try adding a pinch of garlic powder before serving.