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Chicken Mole Doublestack Quesadilla


PRODUCTS USED IN RECIPE

12" Garlic Herb
Chicken Mole Doublestack Quesadilla

Scale Your Recipe

Original Recipe Serves 1
Prep Time 30 min
Cooking Time 90 min

INGREDIENTS

1 each  12" Garlic Herb Wrap (10252)  
4 oz. wt. Boneless/Skinless Chicken Beast 
1 oz. vol. + 1 Tbsp. Mole  sauce, see recipe 
3 oz. vol. Saffron Infused Rice , (MARS Foodservice), prepared 
1 Tbsp.  Pepitas  
2 Tbsp. Green Onions , thinly sliced 
2 1/2 oz. vol. Asadero Cheese , shredded 

DIRECTIONS

1.) Place chicken breast on preheated and seasoned grill or flattop.

2.) During last 2 minutes of cooking brush chicken with 1 Tbsp. of mole sauce. Remove chicken from grill, thinly slice and keep warm.

3.) Heat garlic herb wrap and place on work surface.

4.) Brush 1 oz. of mole sauce evenly over entire wrap.

5.) Spread saffron infused rice evenly over front half of wrap.

6.) Top rice with chicken, pepitas, green onions and 2 oz. of asadero cheese.

7.) Fold top half over to make a closed half moon.

8.) Sprinkle remaining cheese on half of half moon and fold over again to make a fan/triangle shape.

9.) Place fan wrap on preheated panini grill and toast until cheese is melted.

10.) Remove fan wrap from panini grill and serve warm.

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