mondelez, SNACKWORKS.COM

OPPORTUNITY

We had pitched and won site work for Mondelez, which was newly spun off its parent company. Cards on the table, this account wasn't even in my group, but I was dying to touch it, even just for a week.

SOLUTION

I befriended the creatives and made sure I could fill in for the next sick/ailing/AWOL copywriter. I even created some recipes for the drag and drop recipe generator — adhering to the requirement to use at least 2 Mondelez products. My fave? Nutter-butter Toblerlone "mole" to accompany chicken tacos. See below if you're into that sort of thing.

NUTTER BUTTER AND TOBLERONE MOLE

1 large vidalia or white onion (roughly chopped)

3 cloves of garlic (roughly chopped)

2 TB olive oil

1 Cup of chicken stock (kitchen basics/ no salt added)

½ Cup beef stock (kitchen basics)

1 ½ tsp of ground oregano

1-2 chipotle peppers (use more or less depending on preference)

3 nutter butters

2 ½ oz of toblerone (or 2 mini bars)

Salt and pepper

Sauté onion with the garlic in olive oil for about 10-15 minutes on low. When vegetables are slightly browned and soft, you are ready to go.

Add chicken stock, beef stock, chipotle, oregano, nutter butters, toblerone and garlic/onion mixture to blender. Puree until smooth.

Add mixture back to the pot and simmer on low until sauce thickens and reduces a little. About 10-15 minutes.

Add salt and pepper to taste. About 2 tsp salt and 1 tsp of pepper

Makes about 14 oz.

Freeze any leftovers.

Chicken mole tacos

Corn tortillas

2 large boneless chicken breasts (diced)

2 TB Soy sauce

2 TB olive oil

2 tomatoes (diced)

1 red onion (diced)

¼ Cup of lime juice

1 Cup shredded iceberg lettuce or green cabbage

1 bunch cilantro plus 1 TB chopped for decoration

Nutter butter and toblerone mole

Optional- queso fresco or sour cream

Make a pico de gallo by chopping the tomatoes, onions and cilantro and combining with enough lime juice to coat veggies, but not become watery. Add salt and pepper.

Set aside. 

Cook chicken in n the soy sauce and olive oil until browned and cooked through.

Heat corn tortillas on a flat pan for 20 seconds on each side (or until they soften).

Assemble your tacos.

Chicken, pico de gallo, shredded lettuce/cabbage.

Top with big dollop of mole. Sprinkle with reserved cilantro.

Optional: queso fresco and/or add a dollop of sour cream.