Mexican

Mexican Light Mole is for Lunch.

Mexican Light Mole takes 999 minutes to prepare.

Mexican Light Mole takes 5 minutes to cook.

Mexican Light Mole makes 4 servings.

The ingredients for Mexican Light Mole are:

1 tbsp Peanut Butter PB2 Powdered Peanut Butter
1 pepper Pepper, ancho, dried
1 pepper Pepper, guajillo, dried
1 pepper Peppers, pasilla, dried
8 squares Lindt Excellence Dark Chocolate 95% Cocoa
1 tsp Sesame Oil
1 tsp Splenda No Calorie Sweetener
3 tsp Toasted sesame seeds
1 large whole (3" dia) Red Ripe Tomatoes
4 medium Spring onions
3 small Green Tomatoes
2 cloves Garlic
1/2 tsp Cumin powder
2 Cloves
1 tsp Cinnamon, ground
1 tsp Oregano, ground
1 tsp Pepper, black
1 tbsp barney butter unsweetened powdered almond butter
0.3 medium (7" to 7-7/8" long) Banana
1/4 cup Raisins
1/2 cup Pumpkin Seeds (whole seeds, roasted)
1/2 cup, chopped Walnuts
1 tsp Knorr chicken stock powder
1/2 cup Chicken stock, home-prepared

Here is how you make Mexican Light Mole:

Roast the tomato and green tomato until their skin is blackened.Leave peppers in boiling water for 2-3 minutes and remove.Finally, blend all ingredients and serve over chicken.Serving Size: Makes enough mole for 3-4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user JPROMERO.

The nutritional information for Mexican Light Mole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 300.3

• Total Fat: 17.9 g
• Cholesterol: 0.9 mg
• Sodium: 250.5 mg
• Total Carbs: 32.2 g
• Dietary Fiber: 8.0 g
• Protein: 9.8 g

Mexican Light Mole is Mexican cuisine.