Ingredients:
- 1/4 tsp whole cloves
- 1 cinnamon stick, 2 1/2 to 3 inches
- 1/3 cup fresh blueberries (if using frozen berries, rinse and drain well.) or 1/3 cup frozen blueberries ( if using frozen berries , rinse and drain well.)
- 1/2 tsp splenda granular
- salt , to taste
- pepper , to taste
- 12 -16 prepared crepes
Directions:
- Place the tomatoes, onions, garlic and jalapeno pepper In a 8 x 8 inch dish and drizzle with just enough olive oil to lightly coat the vegetables, season with salt and pepper to taste; put in a preheated 375 degree oven for 10 minutes, stir and return to oven for another 10 minutes.
- In a small dry skillet, place the cumin, ground nutmeg, cloves, cinnamon stick and chili powder; warm just until fragrant, taking care not to burn the spices.
- Place the roasted tomato/onion mixture in a blender container along with the spices, the stock, peanut butter, blueberries, coffee, chocolate syrup, orange juice, torn bread and Splenda; blend until smooth.
- Place the chicken in a 3.5 to 4 quart crock-pot and pour the mole sauce over all; turn on low and cook 6 to 8 hours or until chicken is falling off the bone, remove bones and cartilage, and chicken from sauce.
- Shred the chicken with two forks, cover and place in low oven to stay warm while reducing the sauce.
- Pour the mole into a medium size saucepan and bring to a rapid boil; lower heat and boil gently for 15 to 20 minutes or until thick; adjust salt and pepper to taste.
- To assemble, place crepe on serving plate, spoon shredded chicken down the center to within 1 inch of each side, fold in sides and fold top to center bringing bottom up to center, slightly over lapping. Repeat process with remaining crepes allowing 2 per serving.
- Spoon reduced mole sauce over crepes top with a dollop of light sour cream and sprinkle with scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 834.84 Kcal (3495 kJ) | ||
| Calories from fat | 716.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 79.65g | 123% | |
|---|---|---|---|
| Cholesterol | 178.82mg | 60% | |
| Sodium | 144.72mg | 6% | |
| Potassium | 338.43mg | 7% | |
| Total Carbs | 11.1g | 4% | |
| Sugars | 3.54g | 14% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 19.39g | 39% | |
| Vitamin C | 8.7mg | 14% | |
| Iron | 0.6mg | 3% | |
| Calcium | 51.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 311.51 Kcal (1304 kJ) | ||
| Calories from fat | 267.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.72g | 123% | |
|---|---|---|---|
| Cholesterol | 66.72mg | 60% | |
| Sodium | 54mg | 6% | |
| Potassium | 126.28mg | 7% | |
| Total Carbs | 4.14g | 4% | |
| Sugars | 1.32g | 14% | |
| Dietary Fiber | 0.59g | 6% | |
| Protein | 7.23g | 39% | |
| Vitamin C | 3.2mg | 14% | |
| Iron | 0.2mg | 3% | |
| Calcium | 19.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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