Salsa and chicken quesadillas are perfect for a light lunch or as a starter to a Mexican meal. Simply add a green salad and Mexican rice or black beans for a complete meal.

Spicy chili peppers, garlic, sesames and other seeds, onions, cheese — these are the rich and warm flavors of Mexican cuisine.

Who doesn’t enjoy a South of Border dish, especially on a cold winter day? Pair these flavors with chicken and you can be sure of an easy and tasty menu.

The National Chicken Council and the U.S. Poultry & Egg Association, working with two of the nation’s top culinary schools, developed these new chicken recipes. Both are perfect for casual family meals or entertaining a few friends or as part of a party buffet.

One features a “mole” sauce; this native word means “concoction” and is a smooth, spicy blend often peppered with a bit of bittersweet chocolate.

The second recipe is for an easy quesadilla, a popular Mexican dish that is familiar to most Americans through restaurant dining.

A most flexible dish, chicken mole with polenta griddlecakes and salsa can be served as a bite-sized hors d’oeuvre, a plated appetizer or as an entrée; just adjust the size of the polenta cake to suit your needs.

This delicious mole is made by combining a wide variety of flavors with the meat from chicken leg quarters to create a spicy blend. (The list of ingredients may look long, but don’t let that intimidate you: this is a very easy dish to make and you most likely have many of these ingredients on hand.)

While the mole is simmering, make the pineapple salsa. When ready to serve, simply slice pre-cooked polenta and warm in the oven; top each slice with a mound of mole sauce and the green salsa for a pretty finish.

Perfect for a light lunch or as a starter to a Mexican meal, these chicken quesadillas start with a pre-cooked rotisserie chicken for ease of preparation. Pre-cooked chicken strips with a southwestern flavor can be substituted.

Just warm a large flour tortilla in a skillet and fill with this tomato salsa, sour cream, grated cheese and chicken pieces tossed with basil, lime juice and thyme. Cook until cheese is melted and cut quesadilla into wedges. Add a green salad and Mexican rice or black beans for a complete meal.

Chicken:1 rotisserie pre-roasted chicken, all meat cut into 2- to 3-inch strips3 tablespoons fresh basil, coarsely chopped½ teaspoon dried thyme1 teaspoon lime juice¼ teaspoon black pepperSalsa:½ cup onion, chopped1 large tomato, chopped1 Serrano chili pepper, seeded and minced1/3 cup cilantro leaves, chopped1 tablespoon lime juice¼ teaspoon salt4 flour tortillas (10-inch size)¼ cup sour cream½ cup grated mozzarella cheeseIn a medium bowl, combine strips of chicken, basil, thyme, lime juice and black pepper. Set aside for 10 to 15 minutes.In another medium bowl, make salsa by combining onion, tomato, chili pepper, cilantro, lime juice and salt. Toss gently and set aside.Place one tortilla in a heavy nonstick skillet over medium-low heat. Place half of chicken mixture on tortilla. Top with one quarter of the salsa, a tablespoon of sour cream and half of the grated cheese. Place another tortilla on top. Cook for about three to four minutes per side, until cheese is melted and tortilla is slightly crisp.Remove from heat; let cool. Cut into eighths. Top each piece with salsa. Repeat with remaining tortillas and other ingredients.Makes 16 wedges.

Chicken Mole:2½ pounds chicken leg quarters1 teaspoon canola oil2 Serrano chili peppers, halved and seeded4 tomatillos, halved and charred under broiler or grilled2 tomatoes, halved and charred under broiler or grilled1½ tablespoons peanuts1½ tablespoons sesame seeds2 cloves garlic1/3 cup raisins½ teaspoon cinnamon¾ teaspoon black pepper, divided¼ teaspoon ground cloves2 ounces bittersweet chocolate½ teaspoon salt1 tablespoon vegetable oil1 cup canned chicken stock1 tablespoon sugarSalsa Verde:1 small can pineapple slices, drained and sliced1 tomatillo, diced½ cup cilantro, minced3 tablespoons lime juice1 tablespoon olive oil½ teaspoon salt¼ teaspoon black pepper1 tube pre-cooked polentaIn a small saucepan over medium heat, warm canola oil. Add Serrano chili halves and toast gently, about 30 seconds per side. Place chilies in bowl and cover with 1 cup boiling water. Allow to sit for 10 minutes or until softened. Drain, reserving soaking water.Make mole sauce by placing in bowl of food processor four charred tomatillo pieces, charred tomato pieces, peanuts, sesame seeds, garlic, raisins, cinnamon, ½ teaspoon black pepper, cloves and chocolate. Add chilies and ¾ cup soaking water. Blend until smooth and set aside.Season chicken legs with salt and remaining ¼ teaspoon black pepper. In a large lidded sauté pan, warm vegetable oil over medium-high heat. Add chicken legs, skin-side-down and cook, turning, until well-browned, about eight minutes per side. Remove chicken from pan and set aside.Transfer tomato and tomatillo mixture to same pan; cook over low heat for 10 minutes. Return chicken to pan, add chicken stock and bring to a boil. Cover, reduce heat to medium low and simmer 50 minutes.Remove chicken from sauce and cool slightly. Remove chicken meat from bones, chop fine and return meat to sauce. Add sugar. Keep mole warm until needed.While chicken is cooking, prepare salsa by combining in a medium bowl pineapple, diced tomatillo, cilantro, lime juice, olive oil, salt and pepper. Mix well, cover and chill.Slice polenta according to package directions, making approximately 10 one-half inch slices. Warm in 375 degree oven or on hot skillet for 15 minutes.To serve, place two polenta slices on each plate. Top with heaping tablespoon of chicken mole and one teaspoon salsa.Makes 10 appetizer plates.