I used the rest of the chicken to make a quesadilla with of some flour tortillas, cheddar cheese, and my jar of Habanero Gold. It lends a spicy sweet kick to the quesadilla that was unexpectedly delicious! Poor boyfriend was a little wary of it, but declared it super tasty after trying it.
Mole Stacked Enchiladas
6 taco sized corn tortillas
1 package of mole sauce
|One pan of mole sauce, one pan of oil.|
Shredded Mild cheddar cheese- about two cups loose
leftover rotisserie chicken, shredded
Preheat oven to 450 degrees Fahrenheit. Heat the oil and mole sauce in separate pans. As soon as the oil bubbles when a teeny piece of tortilla is placed in it, its ready. Fry the tortillas one by one in the oil for about 40-60 seconds each, then transfer to the pan with the mole sauce. Spoon approximately two tablespoons of the sauce into a bottom of an oven safe pyrex dish (or similar) and place the mole coated tortilla flat in the middle of the dish. Place a generous sprinkling of cheese as well as chicken, making sure not too pile it too high. Repeat the same process for another tortilla, stacking it like a pancake onto of the first tortilla and toppings. Place more cheese and chicken on the second tortilla, and stack with one last fried and coated tortilla. Place a sprinkling of cheese atop the final tortilla and place in the oven. Repeat this process with another pyrex dish. After about 10 minutes in the oven, serve in the dish at the table.
Habanero Gold Quesadilla
Simply spread a generous amount of the jelly on one burrito sized tortilla (about 2 ounces) and sprinkle cheese and shredded chicken on top. Place another tortilla on top and pan fry until cheese is melted.
Mother's Day: Habanero Gold
New Mexican Style Enchiladas