The sauce took about an hour to cook but it was not onerous. The last 15 minutes just required occasional stirring. It was a balmy spring evening. Sylvia was outside jumping off the letterboxes at the end of the driveway and drawing chalk circles on the footpath. The neighbours were out too. I just needed to run in and stir for a few seconds every now and again. The mole made the house smell wonderful and spicy.
As well as the quesadillas, I have made plain old cheese and mole quesadillas with lettuce and tomatoes on the side (bottom left), wrap your own tortillas with mole, spicy kale and avocado dip, lettuce, tomato, kale and cheese (top left) and mole burgers with spicy kale and avocado dip, plus a side serve of rice fried with leftover salad, hot sauce, salt and lime (top right). When I did the wrap your own tortillas, I was in a rush and didn't warm the sauce properly. It really needed to be warm. I must remember that next time.
More savoury chocolate and chilli recipes from Green Gourmet Giraffe:
- Borlotti bean mole with roast pumpkin and silverbeet
- Chilli non carne with lager
- Haggis and cheese mole nut roast with chocolate and red wine gravy
- Isa's chili sin carne al mole
- Tamale burgers with mole sauce
Cheesey Kale Quesadillas with Mole Sauce
Tortillas (recipe below)
Cheese (cheddar or biocheese)
Fry up kale in oil for a few minutes until bright green in colour. Spread a tortilla with about 3-4 tbsp of mole sauce leaving about an inch around the edge of the tortilla. Thinly slice some cheese and soread over half the mole sauce. Scatter with kale. Fold over and fry on medium high heat until golden brown on each side. (It takes a bit of time - enough to be running in and out of sleepless child's room)
Easy Mole Sauce
Adapted from Vegetarian Times
Makes about 2 1/2 to 3 cups
2 tbsp vegetable oil
2 medium onions, chopped (2 cups)
2-3 cloves garlic, finely chopped (2 tsp)
2 tbsp old bay seasoning*
1 tbsp chilli salt seasoning*
1/2 tbsp cumin powder*
2 tbsp brown sugar
3/4 tsp ground cinnamon
5 cloves, ground
400g tin of diced tomatoes
2 cups water
3 tbsp cocoa powder
3 tbsp cashew butter*
Fry onions in oil over medium heat for 10 to 12 minutes or until golden brown. Add garlic, spices and sugar. Stir for 1 minute. Mix in the tomatoes, water, cocoa powder and cashew butter. Check seasoning. Bring to the boil and gently simmer for 15 minutes (covered), stirring frequently. Store in the fridge.
*NOTE I used old bay seasoning, chilli salt and cumin instead of 1/4 cup chile powder. If you don't have these or American style chile powder (not the same as what is referred to as chilli powder in Australia) you could use 2 tbsp mild paprika, 2 tsp oregano, 1 tsp cumin, 1 tsp cayenne powder (based on this recipe.) Many moles tend to use peanut butter but I avoid it due to family allergies. However you could substitute peanut butter or other nut butters for the cashew butter.
Wheat flour tortillas
From Taste of Home
2 cups flour
1/2 tsp salt
3/4 cup water
3 tbsp olive oil
Mix flour and salt. Add water and olive oil. Mix until it comes together in a dough. Lightly knead on a floured surface until you have a smooth dough. Rest for at least 10 minutes, covered with a tea towel. Cut into 8 pieces. Roll out each piece into a 7 inch circle on a floured surface. Heat heavy based non stick frypan over medium high heat and fry each tortilla about 1 minute each side or until just a few brown spots. Use tongs to poke at any air bubbles and to flip the tortilla. Stack cooked tortillas on a plate with a tea towel over them to keep them soft and warm.
On the Stereo:
Brood: My Friend the Chocolate Cake