Easy Chicken Mole Quesadillas

Prep time: 20 minutes

Cook time: 25 minutes

To make the Prune Puree: Combine the prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary.

Store the purée in an airtight container in the fridge for up to 4 weeks.

To make the Mole: In a medium heavy-bottomed saucepan or Dutch oven, coat the bottom generously with 2 tablespoons of olive oil and turn the heat to medium. Once the oil is hot, add the ancho chili, guajillo chili, diced onion, and garlic. Stir constantly, allowing the mixture to cook for about 5 minutes. The onions should be soft, and the chilis will be very aromatic and become a darker color. Transfer the mixture to a blender and return the pot to the heat.

Allow the pot to heat back up, then add the pepitas to toast. Stir constantly for 4-5 minutes until they become fragrant and develop a darker color. Then, transfer the pepitas to the blender along with chicken stock, fire-roasted tomatoes, cocoa powder, cumin, black pepper, cinnamon, and ground clove. Blend on high until completely smooth, about 3-5 minutes.

Pour the blended mixture back into the pot and stir in the prune puree until completely incorporated. Allow to simmer on low heat for ten minutes. Add a little chicken stock or water if you want the sauce to be thinner or allow it to simmer longer to make the sauce thicker. Add salt to taste.

To make the Quesadillas:

Warm a skillet over medium heat.

In a bowl mix the shredded rotisserie chicken with 4-5 tablespoons of the prepared mole sauce.

Once hot, lightly grease the skillet with olive oil. Depending on the size of your skillet, place a tortilla or two in the pan and scatter one-half of each tortilla with 2 tablespoons of the shredded Oaxaca cheese,1 1/2 - 2 tablespoons of the mole chicken, a sprinkle of minced cilantro, and top with another 1 1/2 -2 teaspoons of the shredded cheese.

Fold the tortilla over so the cheese begins to melt and seal it shut. After 1 minute, when the tortilla is golden brown on the bottom, flip and cook on the other side for another 30 seconds-1 minute.

Repeat the process with the remaining tortillas and ingredients until you have 8 quesadillas. Serve immediately with a squeeze of lime, a drizzle of crema, and more of the minced cilantro.

Tips

The mole recipe itself yields approximately 1/2 of a quart. Allow to cool and store refrigerated in an airtight container for up to 5 days.

To store the chicken after combined with the mole: Store in a tightly covered container in the refrigerator for up to 2 days.

Yields: 8 quesadillas (1/2 quart mole sauce)

Recipe and photography by Meg van der Kruik / @thismessisours for Real California Milk and California Prunes