Look for the New Mexico peppers, the Mexican-style chocolate, and the bolitos at a Mexican grocery store.

Source: Better Homes and Gardens


Credit: Scott Little

Recipe Summary

12 mins
42 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • For mole, halve chile peppers; remove stems and seeds. Coarsely chop peppers; set aside. In a large skillet cook onion and garlic in hot oil over medium-high heat until onion is tender. Add the dried peppers and the water. Reduce heat to medium. Stir in chocolate. Cook and stir, uncovered, for 3 to 5 minutes or until thickened and bubbly; cool slightly. Transfer mixture to a food processor or blender; cover and process or blend until mixture forms a smooth paste. Set aside to cool. Reserve 1 to 2 tablespoons of the mole.

  • Sprinkle chicken with salt. Using a sharp knife, carefully cut a horizontal slit two-thirds of the way through each breast half. Spread inside surfaces of the chicken with cooled mole; fold closed. Rub outside surfaces with reserved 1 to 2 tablespoons mole.

  • For a charcoal grill, grill chicken on greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on greased grill rack over heat. Cover and grill as above.) Slice chicken.

  • Meanwhile, in a small bowl stir together avocado, mayonnaise, cayenne pepper, and the 1/8 teaspoon salt.

  • To assemble sandwiches, spread avocado mixture on cut sides of rolls. Fill with chicken and, if desired, lettuce, tomato, and papaya.

Nutrition Facts

512 calories; fat 19g; cholesterol 85mg; saturated fat 2g; carbohydrates 44g; mono fat 6g; poly fat 5g; insoluble fiber 5g; sugars 2g; protein 40g; vitamin a 1943.6IU; vitamin c 5.9mg; thiamin 0.4mg; riboflavin 0.6mg; niacin equivalents 16mg; vitamin b6 1mg; folate 100.8mcg; vitamin b12 0.4mcg; sodium 657mg; potassium 700mg; calcium 90.9mg; iron 3.8mg.