Cheese Quesadillas WITH Green MOLE Sauce
- 15m Prep Time
- 45m Cook Time
- 1h 0mReady In
Crispy cheese quesadillas served with a vibrant green mole sauce made from fresh herbs, green chilies, and seeds. A flavorful vegetarian meal ready in one hour.
Ingredients
- 8 large flour tortillas
- 300 g mozzarella thinly sliced
- 2 parsley leaves
- 2 coriander (cilantro) leaves
- 2 large mild green chillies deseeded
- 4 spring onions (scallions)
- 2 limes juice of
- 30 g pumpkin seeds
- 50 g sesame seeds
- 2 clove garlic
- 7.39 ml cumin seeds
- 29.6 ml olive oil
- 560 ml hot vegetable stock
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 969 mg
- Iron: 12.3 mg
- Magnesium: 189 mg
- Phosphorus: 856 mg
- Potassium: 1127 mg
- Zinc: 5.58 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 8 large flour tortillas
- 2 parsley leaves
- 2 coriander (cilantro) leaves
- 4 spring onions (scallions)
- 30 g pumpkin seeds
- 50 g sesame seeds
- 2 clove garlic
- 7.39 ml cumin seeds
- 29.6 ml olive oil
- 560 ml hot vegetable stock
- sea salt
- freshly ground black pepper
Prepare
- 300 g mozzarella, thinly sliced
- 2 large mild green chillies, deseeded
- 2 limes, juice of
Let's Cook
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Step 1.
To make the green mole sauce, place parsley, coriander, deseeded green chillies, spring onions, lime juice, pumpkin seeds, sesame seeds, garlic cloves, cumin seeds, olive oil, and hot vegetable stock into a food processor. Season with a generous pinch of salt and pepper, then blend on high for about 5 minutes until very smooth.
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Step 2.
Pour the blended sauce into a large saucepan and bring to a boil over high heat. Once boiling, cover the pan, reduce the heat to low, and simmer gently for 30 minutes, stirring occasionally, until the sauce has reduced slightly and the flavors have developed. The sauce may look a bit grainy at this point.
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Step 3.
After simmering, pour the sauce back into the blender and blend for 30 seconds until smooth again. If using an upright blender, leave a small gap in the lid to allow steam to escape.
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Step 4.
While the sauce simmers, heat a large frying pan or skillet over medium heat. Place one flour tortilla in the pan and arrange a quarter of the sliced mozzarella evenly over it. Top with another tortilla and press down gently. Cook for about 2 minutes, until the cheese starts to bubble out at the sides and the bottom tortilla is crispy.
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Step 5.
Using a spatula, press down on the top tortilla, then carefully flip the quesadilla. Cook for another 2 minutes until the second side is crispy and the cheese is fully melted. Repeat with the remaining tortillas and cheese to make 4 quesadillas total.
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Step 6.
Cut each quesadilla into quarters and serve immediately with the green mole sauce.