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Chicken Mole Doublestack Quesadilla


12" Garlic Herb
Chicken Mole Doublestack Quesadilla

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


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 


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.

Recipe Using Same Product(s)


Molé Sauce

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