Mole Shrimp Quesadillas

A variation on the old standby using store-bought Mole sauce.

Ingredients:
6 flour tortillas
2 large portabella mushrooms sliced
1 green pepper sliced into half rings
3/4 pound shrimp
1 serrano or jalepeno pepper, minced
4 tbls Mole sace
Cheese shredded
Fennel
Cumin
Salt

Prepare:
Heat skillet over medium heat, lightly toast tortillas on both sides in dry pan, set aside for later. In same skillet, add 2 tbs olive oil, and saute green peppers, mushrooms and chile peppers adding 1tsp fennel seed, 1 tbsp cumin, and salt (if you have a kitchen fan, you may want to turn it on, since the peppers release alot of spice while they cook). When browned, remove veggies to separate plate/bowl.
In skillet, add small amount of olive oil, and drop in shrimp. toss once, and spoon Mole over shrmip. Toss a few more times until shrimp is just done.

Assemble quesadillas: Make a "tortilla sandwich" with the following layers: tortilla, cheese, veggies, shrimp, cheese, tortilla. Be placing cheese above and below the filling it will melt and hold everything together (don't overdo the cheese).
Now, I used my "George Foreman Grill" to grill the quesadillas, but you could grill them on a charcoal grill, or in a skillet until the tortillas are lightly toasted and the cheese has melted. Cut each into 4 pie slices, and serve with salsa or quacamole over top. Goes great with red-beans and rice, refried beans, or a chopped salad.

This dish is super-tasty (the Mole has chocolate in it), and really easy to make. You can pause after toasting the tortillas, after sauteing the vegetables, after making the shrimp, or after assembling the "sandwiches." It makes it simple to stage with other things, like side-dishes, kids, martinis etc...