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Nutella Mole

4 dried pasilla peppers
1 (16- oz.) jar Herdez Mild Salsa
1 (8- oz.) package Frontera Enchilada Sauce
2 tbsp. Raley’s Hazelnut Spread
1/4 tsp. cinnamon

Prep: 20 minutes, Cook: 15 minutes, Makes: 3 cups 

Remove stems and seeds from peppers and tear into strips. Puree with salsa, enchilada sauce, Raley’s Hazelnut Spread and cinnamon in a blender or food processor until smooth. Transfer to a medium saucepan and simmer for 15 minutes. Use for chicken enchiladas, pork or chicken breasts. 


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