Mollete Mollete A mollete () refers to an open-faced sandwich in Mexican cuisine or to a type of bread in Spanish cuisine. A "mollete" is a flatbread from the Andalusian region, in southern Spain. It is a soft round white bread, usually served lightly toasted with olive oil and raw garlic or spread with lard (usually in the forms of "manteca colorá" or "") in an Andalusian breakfast. The most famous are the ones from Antequera, Málaga. A "mollete", native to northern Mexico, is made with "bolillos" sliced lengthwise and partially hollowed, filled with "frijoles refritos", and topped with cheese and
Queso flameado for individual servings. "Queso flameado" is said to originate in the borderlands of northern Mexico and the southwestern United States, as a campfire dish. In Tex-Mex restaurants, this dish is sometimes confused or conflated with chili con queso, a cheese sauce served with tortilla chips for dipping. The term "queso fundido" also refers to processed cheese and is defined as such in the Spanish version of Codex Alimentarius. Both the cheese and the meat sauce are prepared just before serving, and are served hot. Oaxaca cheese ("asadero") and Chihuahua cheese are popular, but other melting cheeses (cheeses such as whole