Mole-Rubbed Lamb Tenderloin Quesadillas

• 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, creme fraiche 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
• ancho-cherry jam (recipe follows)
• 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

1. Soak the ancho chiles in 2 cups hot water for 30 minutes.
2. Remove from the soaking liquid, reserving the liquid.
3. Transfer the chiles to a food processor with 1/2 cup of the soaking liquid and process until smooth.
4. Heat the oil in a medium saucepan over medium heat.
5. Add the onion and cook until soft, about 5 minutes.
6. Add the ginger and garlic and cook for 30 seconds.
7. Add the orange juice, 1/4 cup of the ancho soaking liquid, the brown sugar and honey, and stir until the brown sugar is dissolved, about 2 minutes.
8. Stir in the cherries and ancho puree and cook until the cherries soften and begin to break down and the mixture thickens, 20 to 30 minutes.
9. Transfer the jam to a bowl, stir in the cilantro and let cool to room temperature.

ancho chile powder, new mexican, chile de arbol powder, cocoa, brown sugar, ground cinnamon, ground allspice, ground cloves, kosher salt, lamb tenderloin, goat cheese, sour cream, canola oil, white corn tortillas, grated white cheddar cheese, flatleaf parsley, anchocherry, ancho chiles, canola oil, red onion, ginger, garlic, orange juice, brown sugar, honey, sweet red cherries, cilantro

Taken from www.foodrepublic.com/recipes/mole-rubbed-lamb-tenderloin-quesadillas-recipe/ (may not work)