Mole-Rubbed Lamb Tenderloin Quesadillas Recipe

Name: Mole-Rubbed Lamb Tenderloin Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons ancho chile powder; 1 tablespoon New Mexican chile powder; 1/2 teaspoon chile de arbol powder; 2 teaspoons unsweetened cocoa powder; 1 teaspoon packed light brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; Kosher salt and freshly ground black pepper; 1 1/4 pounds lamb tenderloin, trimmed of extra fat; 4 ounces fresh goat cheese, crumbled; 1/2 cup crema, creme fraiche or sour cream; canola oil; 12 (6-inch) white corn tortillas; 1 1/2 cups grated white cheddar cheese; chopped fresh flat-leaf parsley, for garnish; ancho-cherry jam (recipe follows); 2 dried ancho chiles, stemmed and seeded; 2 tablespoons canola oil; 1 small red onion, finely diced; 2 tablespoons finely grated fresh ginger; 2 garlic cloves, finely chopped; 1/2 cup fresh orange juice; 3 tablespoons packed light brown sugar; 1 tablespoon clover honey; 1 pound fresh sweet red cherries, pitted and halved; 1/4 cup chopped fresh cilantro leaves

Servings: persons

3 tablespoons ancho chile powder
1 tablespoon New Mexican chile powder
1/2 teaspoon chile de arbol powder
2 teaspoons unsweetened cocoa powder
1 teaspoon packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Kosher salt and freshly ground black pepper
1 1/4 pounds lamb tenderloin, trimmed of extra fat
4 ounces fresh goat cheese, crumbled
1/2 cup crema, creme fraiche or sour cream
canola oil
12 (6-inch) white corn tortillas
1 1/2 cups grated white cheddar cheese
chopped fresh flat-leaf parsley, for garnish
ancho-cherry jam (recipe follows)
2 dried ancho chiles, stemmed and seeded
2 tablespoons canola oil
1 small red onion, finely diced
2 tablespoons finely grated fresh ginger
2 garlic cloves, finely chopped
1/2 cup fresh orange juice
3 tablespoons packed light brown sugar
1 tablespoon clover honey
1 pound fresh sweet red cherries, pitted and halved
1/4 cup chopped fresh cilantro leaves

1
Soak the ancho chiles in 2 cups hot water for 30 minutes.
2
Remove from the soaking liquid, reserving the liquid.
3
Transfer the chiles to a food processor with 1/2 cup of the soaking liquid and process until smooth.
4
Heat the oil in a medium saucepan over medium heat.
5
Add the onion and cook until soft, about 5 minutes.
6
Add the ginger and garlic and cook for 30 seconds.
7
Add the orange juice, 1/4 cup of the ancho soaking liquid, the brown sugar and honey, and stir until the brown sugar is dissolved, about 2 minutes.
8
Stir in the cherries and ancho puree and cook until the cherries soften and begin to break down and the mixture thickens, 20 to 30 minutes.
9
Transfer the jam to a bowl, stir in the cilantro and let cool to room temperature.

1255

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 3 tablespoons ancho chile powder, 1 tablespoon New Mexican chile powder, 1/2 teaspoon chile de arbol powder, 2 teaspoons unsweetened cocoa powder, and more.

Yes, Mole-Rubbed Lamb Tenderloin Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mole-Rubbed Lamb Tenderloin Quesadillas

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