Place the pumpkin seeds and peanuts on a baking sheet and bake at 350F until toasted and golden, about 10 mins. Cool slightly.
Heat 2 tbsp of oil in a pan. Add the onion and garlic and saute until softened.
Put the colled, toasted seeds, nuts, onions, and garlic in a food processor and pulse until combined.
Add canned chiles, chipotle in adobe, cinnamon, chili powder, cumin, salt, maple syrup, cocoa powder, and vegetable stock: process until smooth, scraping down the side of the bowl once.
Pour the mixture into a heavy-bottomed pot. Bring to a boil and down to a simmer for 5 mins. Let mixture cool off before assembling quesadillas.
Assemble the quesadillas by putting some cheese, cooked tempeh, corn, cilantro, and about 2 tbsp of the mole sauce on half a tortillas. Place the other half on top and stack on a platter.
Heat the grill to medium, brush the quesadillas with vegetable oil, and grill until cheese is melted and you have golden brown grill marks.
Mis together the sour cream and lime juice.
Garnish with fresh cilantro and serve with the dip
