Mole Nachos
Ingredients
- 5 dried pasilla chile peppers ⓘ
- 2 tablespoons extra-virgin olive oil ⓘ
- 2 cups chopped onions ⓘ
- 2 cloves garlic, minced ⓘ
- 1 1/2 cups low-sodium chicken broth ⓘ
- 2 tablespoons creamy peanut butter ⓘ
- 1 1/2 teaspoons sugar ⓘ
- 1 teaspoon dried oregano, crumbled
- 1 8 -to-10-ounce bag tortilla chips ⓘ
- 1 3 .1-ounce disk Mexican chocolate, chopped ⓘ
- Kosher salt and freshly ground pepper ⓘ
- 1/2 to 1 cup grated Oaxaca cheese or monterey jack cheese ⓘ
- 2 to 4 tablespoons Mexican crema or sour cream ⓘ
- 2 to 4 tablespoons chopped fresh cilantro ⓘ
Instructions
- 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.
- Photograph by Yunhee Kim
Nutrition & Diet Analysis (per serving)
960
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).