Chicken Mole Nachos Recipes

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.

MOLE NACHOS

Steps:

• Preheat the broiler. Stem and seed the chile peppers and soak in warm water until soft, about 15 minutes. Drain.
• Heat the olive oil in a saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Transfer the mixture to a blender and add the chiles, chicken broth, peanut butter, sugar and oregano. Coarsely crumble 1/4 cup tortilla chips, add to the blender and puree until smooth. Return the mixture to the saucepan and simmer, stirring, about 5 minutes. Stir in the chocolate until melted. Season the mole with salt and pepper.
• Place the remaining tortilla chips in a baking dish. Pour about 2 cups mole on top (reserve the rest for dipping); sprinkle with the cheese. Broil until the cheese melts, about 2 minutes. Top with the crema and cilantro.

CHICKEN MOLE

Steps:

• Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.
• Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
• Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sautéuntil nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
• Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
• Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
• Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.