Step 1

In a medium heavy-bottomed saucepan or Dutch oven, coat the bottom generously with 2 TBSP of olive oil and turn the heat to medium. Once the oil is hot, add the ancho chili, guajillo chili, diced onion, and garlic. Stir constantly, allowing the mixture to cook for about 5 minutes. The onions should be soft, and the chilis will be very aromatic and become a darker color. Transfer the mixture to a blender and return the pot to the heat.

Step 2

Allow the pot to heat back up, then add the pepitas to toast. Stir constantly for 4-5 minutes until they become fragrant and develop a darker color. Then, transfer the pepitas to the blender along with chicken stock, fire-roasted tomatoes, cocoa powder, cumin, black pepper, cinnamon, and ground clove. Blend on high until completely smooth, about 3-5 minutes.

Step 3

Pour the blended mixture back into the pot and stir in the California Prune puree until completely incorporated. Allow to simmer on low heat for ten minutes. Add a little chicken stock or water if you want the sauce to be thinner, or allow it to simmer longer to make the sauce thicker. Add salt to taste.

Step 4

Warm a skillet over medium heat.

Step 5

In a bowl mix the shredded rotisserie chicken with 4-5 TBSP of the prepared mole sauce.

Step 6

Once hot, lightly grease the skillet with olive oil. Depending on the size of your skillet, place a tortilla or two in the pan and scatter one-half of each tortilla with 2 TBSP of the shredded Real California Oaxaca cheese,1 ½ - 2 TBSP of the mole chicken, a sprinkle of minced cilantro, and top with another 1 ½ -2 tsp of the shredded Real California Oaxaca cheese.

Step 7

Fold the tortilla over so that the cheese begins to melt and seal it shut. After 1 minute, when the tortilla is golden brown on the bottom, flip and cook on the other side for another 30 seconds—1 minute.

Step 8

Repeat the process with the remaining tortillas and ingredients until you have 8 quesadillas. Serve immediately with a squeeze of lime, a drizzle of crema, and more of the minced cilantro.