Chicken Mole Quesadillas

[Recipe] Chicken Mole Quesadillas

Ohhhhhhh ohhhh MEXICO!

Servings: 2
Cooking & Prep Time: 25-35 mins

Mole is an authentic Mexican sauce typically made on special occasions. Legend has it that a pair of nuns in Puebla, Mexico concocted the first mole. They were surprised by the arrival of an important guest. Having nothing prepared, they ground every ingredient in their kitchen and simmered the mixture. Mole was born—and has been a cherished part of the region’s cuisine ever since. Here, we’re creating a quick version that maintains the sauce’s complexity. Tomatoes, herbs, spices and unsweetened chocolate combine to create a savoury sauce for these classic quesadillas.

Ingredients:

• 2 Boneless, Skinless Athleat Chicken Breasts
• 2 Flour Tortillas (Or Gluten Free Option If Necessary)
• 1 Lime
• 1 Red Onion
• 225g Approx Green Cabbage
• 1 Large Bunch Coriander
• 60g Monterey Jack Cheese (If you are dairy free substitute with this cracker of an alternative. Click Here)
• 3 Tablespoons Tomato Paste
• 50g Mexican Chocolate (Dark Chocolate With a High Cocoa Content Will Do Fine Also)
• 1 Tablespoon Fiesta Spice Blend (Equal Amounts of Smoked Paprika, Ancho Chile Powder, Cumin, Coriander, Garlic Powder, Mexican Oregano, Cocoa Powder & Ground Cinnamon)

Method:

1. Cook & pull the chicken

Heat a small pot of salted water to boiling on high. Once boiling, add the chicken breasts; reduce the heat to medium and cook 10 to 12 minutes, or until cooked through. Drain thoroughly and transfer to a clean work surface. Using two forks, shred the cooked chicken into bite-sized pieces.

2. Prepare the ingredients

While the chicken cooks, wash and dry the fresh produce. Peel and thinly slice the onion. Roughly chop the chocolate. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Cut out and discard the cabbage core; thinly slice the leaves. Pick the coriander leaves off the stems; discard the stems. Grate the cheese.

3. Cook the aromatics

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the spice blend and ¾ of the onion. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant.

4. Add the chicken & finish the mole

Add the pulled chicken, chocolate and ½ cup of water to the pot of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and the sauce has thickened. Remove from heat.

5. Assemble & cook the quesadillas

Place the tortillas on a clean, dry work surface. Divide the finished mole and cheese between the tortillas; season with salt and pepper. Fold the tortillas in half over the filling. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until browned and the cheese has melted. Transfer to a clean, dry work surface.

6. Make the salad & plate your dish

While the quesadillas cook, in a large bowl, combine the cabbage, lime zest, the juice of all 4 lime wedges and as much of the remaining onion as you’d like. Drizzle with olive oil and toss to coat. Season with salt and pepper to taste. Slice the cooked quesadillas into thirds; divide between 2 plates. Serve with the salad on the side. Garnish with the Coriander. Enjoy!

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