Mexican Molé Burrito Bake

Molé is a distinctive Mexican seasoning, made of cocoa, pumpkinseeds, oil and spices, and can be bought prepared in jars in the ethnic section of many supermarkets. By itself it can have a slightly smoky, bitter taste, but when combined with a more conventional Mexican sauce the molé adds a delicious flavor. These burritos freeze and reheat wonderfully, so make a big batch and save for a quick supper later. Chihuahua cheese is a fresh Mexican queso from the Chihuahua region, now available at many supermarkets.

• 8 large flour tortillas, 10-inch diameter
• 1 lb. ground beef or chicken
• 3 mild cubanelle peppers, diced
• 1 large bunch scallions, chopped
• 3 T. olive oil
• 3 T. chili powder mix
• 2 T. molé seasoning paste, divided in half
• 1/4 tsp. cinnamon
• 1/2 cup water or stock
• 1 cup each grated mozzarella, Chihuahua or Monterey Jack cheese and sharp cheddar (total 2 cups grated cheese)
• 1 small can tomato paste
• 1-1/2 cups water or stock
• 1 teaspoon chopped garlic

In a saute pan, brown the beef or chicken with the 1/2 cup water or stock (to keep meat loose and separate), add chili powder, molé seasoning, and cinnamon and a dash of garlic. In a separate pan, saute the scallions and cubanelle peppers in olive oil until slightly soft, then mix with the meat. Allow to cool slightly. In a smaller saucepan, prepare the sauce: combine tomato paste, water, molé and remaining garlic and chili powder, and simmer for 5 minutes, stirring until sauce is smooth. Assemble the burrito rolls by placing one-eighth of the meat mixture in each of the flour tortillas, and rolling each into a "cigar shape." Place the rolls side-by-side in a 9-by-13-inch ovenproof glass baking dish, top with grated cheese, and pour warm sauce evenly over the top of the baking dish. Bake uncovered in 400°F oven for 30-40 minutes, until bubbly and cheese starts to brown.