Mole-Rubbed Lamb Tenderloin Quesadillas Recipe

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Nutrition per serving    (USDA % daily values)
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Ingredients for 8 servings

3 tablespoons ancho chile powder

1 tablespoon New Mexican chile powder

1/2 teaspoon chile de arbol powder

2 teaspoons unsweetened cocoa powder

1 teaspoon packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

Kosher salt and freshly ground black pepper

1 1/4 pounds lamb tenderloin, trimmed of extra fat

4 ounces fresh goat cheese, crumbled

1/2 cup crema, crème fraîche or sour cream

canola oil

12 (6-inch) white corn tortillas

1 1/2 cups grated white cheddar cheese

chopped fresh flat-leaf parsley, for garnish

2 dried ancho chiles, stemmed and seeded

2 tablespoons canola oil

1 small red onion, finely diced

2 tablespoons finely grated fresh ginger

2 garlic cloves, finely chopped

1/2 cup fresh orange juice

3 tablespoons packed light brown sugar

1 tablespoon clover honey

1 pound fresh sweet red cherries, pitted and halved

1/4 cup chopped fresh cilantro leaves

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