Chicken Mole Quesadillas
From the kitchen of Charlotte Daum
Meat - makes 2 servings
Prep time: 45 mins
Cook time: none
Rest time: none
- 2 teaspoons Olive oil
- 1 tablespoon Mole spice blend
- 1 & 1/4 ounce Dark chocolate
- 3 tablespoons Tomato paste
- 2 ounces Monterrey jack cheese
- 1 bunch Cilantro
- 1/2 pound Green cabbage
- 1 Red onion
- 1 Lime
- 2 Flour tortillas
- 2 Chicken breasts
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.
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 cilantro leaves off the stems; discard the stems. Grate the cheese.
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.
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.
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.
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 cilantro. Enjoy!