How long can I store leftovers?

Leftover quesadillas can be stored in an airtight container in the fridge for up to 3 days.

Can I make this ahead?

Yes, you can prepare the mole sauce and the filling a day ahead and assemble the quesadillas just before serving.

What can I substitute for Oaxaca cheese?

Monterey Jack or mozzarella can be used as a substitute for Oaxaca cheese.

Can this dish be made vegetarian?

Yes, substitute the chorizo with sautéed mushrooms or zucchini for a vegetarian version.

Is there a gluten-free option?

Use corn tortillas instead of flour for a gluten-free version.

Spicy Mexican Mole-Infused Corn and Chorizo Quesadillas

Name: Spicy Mexican Mole-Infused Corn and Chorizo Quesadillas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Chorizo; Sweet corn kernels; Oaxaca cheese; Red onion; Garlic; Dark chocolate; Chipotle pepper in adobo; Peanut butter; Ground cinnamon; Ground cloves; Flour tortillas; Vegetable oil; Fresh lime wedges; Fresh cilantro leaves

A Fusion of Rich Mole, Spicy Chorizo, and Sweet Corn

These Spicy Mexican quesadillas are a delightful mix of mole sauce, savory chorizo, and sweet corn, delivering a burst of flavors in every warm, cheese-filled bite.

1 h 10 min
4
Intermediate

Ingredients

For the Quesadilla Filling

Chorizo

200g chorizo, casing removed and crumbled

Sweet corn kernels

1 cup sweet corn kernels, frozen or fresh

Oaxaca cheese

1 cup shredded Oaxaca cheese (or Monterey Jack for substitution)

Red onion

1 medium red onion, finely chopped

Garlic

2 cloves garlic, minced

For the Mole Sauce

Dark chocolate

1/4 cup dark chocolate, finely chopped

Chipotle pepper in adobo

1 chipotle pepper in adobo, minced

Peanut butter

1 tablespoon peanut butter

Ground cinnamon

1 teaspoon ground cinnamon

Ground cloves

1/2 teaspoon ground cloves

For the Tortillas

Flour tortillas

8 small flour tortillas

Vegetable oil

for brushing

For Serving

Fresh lime wedges

Fresh cilantro leaves

Preparation

Making the Mole Sauce

Combine ingredients

In a small saucepan over low heat, combine the chocolate, chipotle pepper, peanut butter, cinnamon, and cloves.

Stir until blended

Stir until the chocolate is melted and all ingredients are well blended.

Cool the sauce

Set the sauce aside to cool slightly.

Taste the mole sauce and adjust sweetness or spice levels to preference.

Preparing the Quesadilla Filling

Cook chorizo

In a skillet, cook the crumbled chorizo over medium heat until browned.

Ensure the chorizo is fully cooked before adding the other ingredients.

Add aromatics

Add the onion and garlic and cook until softened, about 3 minutes.

Add corn

Stir in the corn and cook for an additional 2 minutes.

Cooking Process

Assembling Quesadillas

Lightly brush one side of each tortilla with oil, then spread a tablespoon of mole sauce on the opposite side.

Layering Ingredients

Divide the chorizo mixture and Oaxaca cheese among four tortillas, spread evenly on the mole side. Top with another tortilla, oiled side up.

Cooking Quesadillas

Heat a large skillet over medium heat and cook the quesadillas one at a time until the cheese melts and tortillas are golden, about 3 minutes per side.

Plating & Serving