Chicken Mole in Sweet Corn Crepes

 This great recipe for a chicken mole in corn crepes uses three ingredients you likely already have in your pantry, and it's easy to make. This dish is perfect for those looking for a quick, weeknight meal or a simple, hands-off appetizer. Chicken mole is a Mexican dish that has taken over American dining habits through its rich sauce and savory ingredients. These sweet corn crepes are prepared with ground turkey and topped with fresh cilantro to make this Mexican staple delightfully new.

Chicken Mole in Sweet Corn Crepes


-1/2 cup of cubed chicken thighs

-1/4 cup of extra virgin olive oil

-3 cloves of garlic, chopped (or more if you like)

-Salt and pepper to taste

-2 tbsp. dried oregano  (about 1 tsp. fresh)

-1 can of white beans, drained and rinsed ="    

- 2 medium-size yellow onions, finely chopped - 10 stalks cilantro leaves, roughly chopped into small pieces.

-2 large eggs

-1 15 oz. can of sweet corn, drained and rinsed -1 15 oz. can of black beans, drained and rinsed =" 1 tablespoon minced chipotle chile in adobo sauce (or less)


1. In a small skillet, heat olive oil over medium heat until hot. Add garlic and sauté just until fragrant (about 30 seconds). Season with salt and pepper to taste. Set aside for later use. Discard the first 1/4 cup of oil for this recipe.

2. Heat a medium-sized heavy-bottomed pan over medium heat. Add chicken, season with salt and pepper to taste, and brown until no longer pink. Push chicken to the side of the pan and add oregano, garlic and sauté just until fragrant (about 30 seconds). 3. Add beans, onions, cilantro leaves, chile and sauté for another 2 – 3 minutes. Remove from heat

4. In a small bowl combine eggs, 1/2 cup canola oil, and half a cup of corn (to give a uniform texture). Mix well until oil is completely incorporated into the mixture. Season with salt and pepper to taste

5. In a large food processor blend chicken mixture and the first can of beans.

6. On a large flat surface, add 3 crepes to make one chicken mole crepe (chicken mole in crepes). Lay the crepes down face up and spoon 1/4 cup of the chicken mixture onto one side (about 1/8 cup per crepe). Roll into a ball shape as you bring it towards your chest. Pinch the edges to seal the crepis tightly. Repeat with remaining chicken mixtures and crepes.

Chicken Mole in Sweet Corn Crepes