Pulled Chicken Mole Quesadillas with Monterey Jack Cheese & Shredded Cabbage Salad

Pulled Chicken Mole Quesadillas

with Monterey Jack Cheese & Shredded Cabbage Salad

30 MIN
2 Servings
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From the Test Kitchen

Mole is an authentic Mexican sauce typically made on special occasions. Legend has it that a pair of nuns in Puebla, Mexico concocted the first mole. They were surprised by the arrival of an important guest. Having nothing prepared, they ground every ingredient in their kitchen and simmered the mixture. Mole was born—and has been a cherished part of the region’s cuisine ever since. Here, we’re creating a quick version that maintains the sauce’s complexity. Tomatoes, herbs, spices and unsweetened chocolate combine to create a savory sauce for these classic quesadillas.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Pulled Chicken Mole Quesadillas with Monterey Jack Cheese & Shredded Cabbage Salad
Title
time-saving
tips & techniques
Cook & pull the chicken:
1 Cook & pull the chicken:

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.

Prepare the ingredients:
2 Prepare the ingredients:

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.

Cook the aromatics:
3 Cook the aromatics:

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 chicken & finish the mole:
4 Add the chicken & finish the mole:

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.

Assemble & cook the quesadillas:
5 Assemble & cook the quesadillas:

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.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

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!

Tips from Home Chefs

Cook & pull the chicken:
1 Cook & pull the chicken:

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.

2 Prepare the ingredients:

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.

Cook the aromatics:
3 Cook the aromatics:

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.

4 Add the chicken & finish the mole:

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.

Add the chicken & finish the mole:
Assemble & cook the quesadillas:
5 Assemble & cook the quesadillas:

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.

6 Make the salad & plate your dish:

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!

Make the salad & plate your dish:
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