Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Mole is a flavorful Mexican sauce made with dried chiles and dark chocolate. The sauce is a perfect match for the grilled vegetables in this vegetarian dish.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

cook:
10 mins
grill:
5 mins
prep:
60 mins
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Grilled Vegetable Tostadas with Quick Mole Sauce

Ingredients

Ingredient Checklist

Directions

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  • Prepare Quick Mole Sauce.

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Instructions Checklist
  • Brush zucchini or squash, eggplant, and onion with olive oil; season with salt and black pepper.

Instructions Checklist
  • For charcoal grill, on rack of uncovered grill, cook vegetables directly over medium coals 5 to 8 minutes or until tender, turning once halfway through grilling. (For gas grill, preheat. Reduce heat to medium. Place vegetables on rack over heat. Cover and grill as above.) Cut vegetables in pieces.

Instructions Checklist
  • Serve the grilled vegetables with Quick Mole Sauce, toasted tortillas, sour cream, cheese, avocado, and cilantro. Makes 8 servings.

*Toasted Corn Tortillas:

(Find 4-inch tortillas in stores that stock Mexican foods.) Brush both sides of tortillas with 1 Tbsp. olive oil. Place on baking sheet. Heat in 425 degrees F oven 8 minutes or until golden. Or, after brushing with oil, grill directly over medium coals 30 seconds each side or until warmed.

Hot:

Hot: 2 tsp. chili powderHotter: 3 tsp. hot chili powderHottest: 4 tsp. hot chili powder + hot-style BBQ sauce

Nutrition Facts (Grilled Vegetable Tostadas with Quick Mole Sauce)

464 calories; total fat 28g; saturated fat 8g; polyunsaturated fat 3g; monounsaturated fat 13g; cholesterol 25mg; sodium 514mg; potassium 935mg; carbohydrates 48g; fiber 9g; sugar 16g; protein 11g; vitamin a 1263IU; vitamin c 39mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 93mcg; vitamin b12 0mcg; calcium 172mg; iron 2mg.

Quick Mole Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In large dry skillet over medium heat toast pumpkin seeds and sesame seeds 2 to 3 minutes or until toasted. Remove from skillet.

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  • In same skillet cook onion and garlic in hot oil 3 minutes or until tender. Stir in chili powder, cumin, and cinnamon. Cook 1 minute more or until fragrant. Stir in barbecue sauce, bittersweet chocolate, and hot pepper sauce (optional). Bring to boiling; reduce heat. simmer until chocolate is melted. Cool slightly. Transfer onion mixture and toasted seeds to blender or food processor. Cover and blend or process until smooth. Thin with water if needed; cool. Makes 1-1/2 cups.

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Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0