Mole Nachos Recipes

S'MORES NACHOS

Steps:

• Preheat oven to 350 degrees F. Using a food processor, process the graham crackers into fine crumbs. Cut each tortilla into 8 equal size wedges. Dip wedges into melted butter and then into cracker crumbs.
• Spread out tortillas onto a baking sheet and bake for 5 minutes. Turn chips over and bake for another 5 minutes or until golden.
• Pile chips onto an oven safe platter, drizzle with chocolate sauce and sprinkle with marshmallows.
• (Optional) Return platter to the oven until marshmallows are lightly browned.

CHICKEN MOLE NACHOS

Steps:

• For the Chicken Mole:
• Preheat oil in a large saucepan or Dutch oven over medium-high heat.
• Mix the flour with salt and pepper. Dredge the chicken pieces in flour, shake off excess and fry until golden brown and meat is cooked through. Remove from pan and drain on paper towels.
• Meanwhile mix water or chicken broth with mole sauce in large skillet and heat, stirring to dissolve mole. When mixture comes to a soft boil add the chicken and simmer. Adjust seasoning, as needed with additional salt.
• For the Salsa Relish:
• Mix all the ingredients together in a large bowl and set aside. The relish can be made up to 2 hours ahead, do not refrigerate.
• Preheat oven to 375 degrees F.
• On a large heat proof platter, spread 1/2 the bag of tortilla chips then layer with 1 to 1 1/2 cups of the shredded pepper jack cheese covering all chips.
• Spoon about 3/4 cup Salsa Relish over cheese (or as much as you like, but don't use all of it, save some for serving on the side). Spread refried beans on top and layer with remaining chips.
• Sprinkle 1 to 1 1/2 cups of shredded pepper jack cheese on top of chips. Spoon the Chicken Mole on top of cheese and place into the oven. Heat in oven until cheese melts.
• Remove from oven and top with remaining cheese, quartered olives and diced avocado. Dollop Crema Mexicana on top of this, as much as you like.
• Garnish platter with lime wedges and serve with remaining salsa relish on the side.

30-MINUTE MOLE

Steps:

• Heat broth in a small saucepan over medium-high until steaming; remove from heat. Meanwhile, heat 2 tablespoons oil in a medium pot over medium. Add all the dried chiles and sear until darkened, turning constantly so they don't burn and become bitter, 1 to 2 minutes. Transfer chiles to the hot broth to rehydrate for 10 minutes. Set a bowl over the chiles to keep them submerged.
• Add the remaining tablespoon oil and the onion to the same medium pot (no need to wash). Cook over medium, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring frequently, until lightly toasted, about 1 minute. Transfer to a blender, along with the chiles and their soaking liquid, the peanut butter, tahini, sugar, cacao, chocolate, oregano, cumin, cinnamon and toasted tortilla. Blend until completely smooth and creamy. Season to taste with salt and pepper.
• Pour the mole back into the same medium pot and set over high heat. Once the mole starts to bubble, lower heat to medium and simmer, stirring every couple of minutes to make sure the mole isn't burning or sticking to the pot, until the flavors marry, at least 10 minutes and up to 30 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
• Serve with cauliflower or vegetable or protein of your choice.