An Easy Recipe for the Best Chicken Mole Quesadilla - California Prunes

Ingredients

• 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
• 1-2 TBSP olive oil
• 8 flour or corn tortillas
• 2 1/2 cups shredded rotisserie chicken
• 5 TBSP prepared easy mole sauce.
• 2 TBSP minced cilantro
• 10 ounces shredded Real California Oaxaca cheese
• To serve: lime wedges (cilantro leaves, and ¼ cup crema)