2018 Runner- Up: Olé Mole made with OREO®

Sponsored by Mondelēz International

David Young
American Dining Creations
Syracuse, New York

Description: Take fresh jalapeños, garlic, tomatillos and cherry tomatoes, fire-roast them, add a generous portion of crushed OREO Cookies and blend into one of the most delicious and authentic mole sauces you've ever tasted. Save the classic OREO filling to make an OREO Lime Crema that offers one of the most versatile and craveable sauce combinations made by a single cookie!

24 Servings 

INGREDIENTS
Mole Sauce
6 tomatillos, halved
12 cherry tomatoes, halved
8 garlic cloves
6 jalapeños, seeded
4 Tbsp. olive oil
2–9 sprigs fresh cilantro, leaves picked
1 cup water
1 tsp. chicken base
40 OREO Cookies, wafers only, crushed

OREO Lime Crema
1 cup heavy whipping cream
10 OREO Cookies, creme filling only
2 limes, juice only
1 lime, zest only

DIRECTIONS

Mole Sauce

1.       Preheat an oven to 350ºF.
2.       Toss tomatillos, cherry tomatoes, garlic and jalapeños in olive oil, then place on a sheet tray.
3.       Place the tray in preheated oven for 10 minutes, until all ingredients begin to brown. Turn pan once during cooking. Remove from oven and allow to cool.
4.       Once vegetables are cooled, place them in a food processor. Add cilantro, water, chicken base and crushed OREO Cookies. Puree until smooth. Allow to cool. 

OREO Lime Crema
5.       Using a food processor, blend heavy cream and the OREO creme filling until smooth.
6.       Remove mixture and place in a cold stainless-steel bowl; whip with a whisk until stiff peaks are achieved. Gently fold in lime juice and lime zest until fully incorporated.