Fresh flour tortillas spread with mole rojo and topped with pan-roasted sweet potatoes, bacon, red onions, poblano peppers with crumbled goat cheese and fresh cilantro..
Sauté diced bacon in a heavy skillet until some of the fat has rendered and it begins to brown. Add diced sweet potatoes and continue to cook until browned and softened.
Add cumin seeds, diced red onions, diced poblano peppers and sauté until softened. Add Mexican oregano and adjust seasoning with salt and pepper.
Lightly spread fresh tortillas with thinned mole rojo (a thick paste of Ancho and Guajillo chiles, onion, tomatoes, pecans, peanuts, sesame, garlic, oregano and a hint of chocolate).
Top tortillas with sautéed vegetables, fresh cilantro and crumbled goat cheese. Place a second tortillas over the top and press the edges together to form a seal.
Bake in a 350 degree oven until the cheese is bubbly, about 12 minutes.
Allow to cool slightly, then cut into wedges and top with fresh diced avocado, quartered grape tomatoes, diced white onion, garlic, s&p and avocado or olive oil.