Why make plain old gravy when you could treat your chicken breasts—or any meat or rice dish, really—to this sweet and spicy Creamy Pumpkin Mole?
What You Need
Original recipe yields 14 servings
1 ancho pepper, stem removed
1 cup boiling water
1/2 cup chicken broth
1/2 cup canned pumpkin
1/4 cup chopped tomatoes
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. KRAFT Zesty Italian Dressing
1 Tbsp. brown sugar
1/4 tsp. salt
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Let's Make It
Heat small saucepan on medium heat. Add ancho pepper; cook 2 min. on each side or until color changes. Remove from heat; let cool. Shake out seeds. Place pepper in boiling water. Let stand 20 min. or until pepper hydrates and softens; drain.
Place pepper and remaining ingredients in blender container; cover. Blend until smooth.
Pour into small saucepan. Cook on low heat, stirring constantly, until mixture comes to soft boil. Spoon over cooked meat or rice or in tamales.
Pumpkin Mole can be made ahead and refrigerated for up to 3 days. For longer storage, place in resealable plastic container and freeze.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 14 servings, 2 Tbsp. each (about 1-3/4 cups).
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.