Chicken Mole

Chicken Mole Omelet


1 (16 oz) can of Juanita’s Chicken Mole (Chicken in Mild Red Chile Sauce)
3 eggs
oil or butter (enough to cover frying pan)
shredded American cheese or Queso Fresco, to your liking


Empty can of Juanita’s Chicken Mole into small saucepan and heat to just about boiling over
medium heat. Beat eggs for one minute or until uniformly mixed. Heat oil or butter in frying pan.
Add eggs, making a uniform layer across the frying pan. Cook for 1-2 minutes, add shredded
cheese and just the meat from the Chicken Mole, leaving sauce in pan to keep warm. Fold eggs
over filling and cook omelet for about one minute each side. Place on a plate and cover omelet
with warm sauce from the Chicken Mole.

Serves 1

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