An Easy Recipe for the Best Chicken Mole Quesadilla
When you’re craving something bold and satisfying, our Easy Chicken Mole Quesadilla recipe delivers big on flavor with minimal effort. These savory treats are filled with tender rotisserie chicken coated in a rich, smoky mole sauce made with dried chilis, warming spices, and the subtle sweetness of California Prune purée. Topped with melty Real California Oaxaca cheese and served with a drizzle of crema and fresh cilantro, these quesadillas strike the perfect balance between indulgent and wholesome. Whether you’re planning a cozy dinner or a crowd-pleasing appetizer, this recipe brings a touch of Mexican-inspired magic to your table.
What do you need to make the easy mole sauce recipe?
For the easy mole sauce:
- olive oil
- dried ancho chili
- dried guajillo chili
- white onion
- garlic clove
- pepitas
- chicken stock
- canned fire-roasted tomatoes
- cocoa powder
- cumin
- black pepper
- cinnamon
- clove
- California Prune puree
- salt
What do you need to make the quesadillas?
For the quesadillas:
- olive oil
- flour or corn tortillas
- shredded rotisserie chicken
- prepared easy mole sauce
- cilantro
- Real California Oaxaca cheese
- To serve: lime wedges, cilantro leaves, and crema
Why Prunes Work Wonders in This Savory Recipe
California Prunes are the secret weapon in the mole sauce in the quesadilla recipe. They add a natural sweetness that perfectly balances the smoky heat of the chilis and the earthy spices. Their smooth texture enhances the sauce’s creaminess, while their fiber content makes this dish a more nutritious option. Plus, prunes are rich in antioxidants, making them a great addition to this flavorful, satisfying quesadilla recipe.
More Ways to Use This Easy Mole Sauce
The recipe for this mole sauce will make more than you need to make quesadillas. Here are some delicious ways to use up the remaining mole sauce:
- Drizzle it over roasted vegetables for a smoky, savory kick.
- Use it as a topping for grilled meats like chicken, pork, or steak.
- Stir it into shredded beef for mole tacos or enchiladas.
- Mix it with a little chicken stock to create a rich and flavorful sauce for rice or quinoa bowls.
- It makes a fantastic dipping sauce for tortilla chips or empanadas.
This versatile mole sauce isn’t just for quesadillas—it’s a flavor-packed powerhouse you’ll want to use on everything! With its unique blend of spices and the subtle sweetness from California Prune purée, this mole sauce is a kitchen staple you’ll turn to again and again.
Easy Chicken Mole Quesadillas
Ingredients
For the easy mole sauce:
- 2 TBSP olive oil
- 1 dried ancho chili stem removed, seeded, torn into small pieces
- 1 dried guajillo chili stem removed, seeded, torn into small pieces
- ⅛ of a white onion diced
- 1 small clove garlic
- ¼ cup pepitas
- ¾ cup chicken stock
- ¼ cup canned fire-roasted tomatoes with liquid
- ¾ tsp cocoa powder
- ½ tsp cumin
- ⅛ tsp black pepper
- ⅛ tsp cinnamon
- Pinch of ground clove
- ¾ cups California Prune puree *see notes for recipe
- salt to taste
For the quesadillas:
- 1-2 TBSP olive oil
- 8 flour or corn tortillas
- 2 1/2 cups shredded rotisserie chicken
- 5 TBSPS prepared easy mole sauce.
- 2 TBSPS minced cilantro
- 10 oz of shredded Real California Oaxaca cheese
- To serve: lime wedges cilantro leaves, and ¼ cup crema
Instructions
To make the mole:
- In a medium heavy-bottomed saucepan or Dutch oven, coat the bottom generously with 2 TBSP 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 California 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 TBSP 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 TBSPS of the shredded Real California Oaxaca cheese,1 ½ – 2 TBSP of the mole chicken, a sprinkle of minced cilantro, and top with another 1 ½ -2 tsp of the shredded Real California Oaxaca cheese.
- Fold the tortilla over so that 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.
Notes
- 16 ounces of pitted California Prunes
- 1 1/2 cups hot water
- The mole recipe itself yields approximately ½ 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.
Nutrition
For more recipe inspiration, visit our Recipes page.
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