Chicken Mole Nachos Recipe

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Ingredients:

Serving

vegetable oil , as needed for frying
1 cup all-purpose flour
2 tsp salt
2 tsp freshly ground black pepper
5 boneless skinless chicken thighs, cut into bite size pieces
2 cups hot water or chicken broth
1/4 cup mole sauce (recommended : dona maria)
1 pint grape tomatoes, quartered
4 yellow chile peppers, seeded and diced
2 serrano chile peppers, seeded and diced
1 jalapeno pepper, seeded and diced
1 celery rib, diced
4 green onions, sliced
1 lime, juiced
1 tsp garlic
1/2 green bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
salt and freshly ground black pepper
1 large bag lime-flavored tortilla chips
4 cups shredded pepper jack cheese, divided
1 to 1 1/2 cups refried beans , heated thoroughly, add a little chicken broth or water to allow for a smooth spreadable consistency
1/2 cup olives, quartered
2 ripe avocados, diced
crema mexicana , sour cream, (recommended: cacique)
1 lime, cut into 8 wedges, for garnish

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	621.11 Kcal (2600 kJ)
Calories from fat	370.92 Kcal
		% Daily Value*
Total Fat	41.21g	63%
Cholesterol	87.54mg	29%
Sodium	1867.03mg	78%
Potassium	554.47mg	12%
Total Carbs	37.61g	13%
Sugars	6.2g	25%
Dietary Fiber	9.99g	40%
Protein	37.97g	76%
Vitamin C	28mg	47%
Vitamin A	0.4mg	12%
Iron	8.7mg	48%
Calcium	623.5mg	62%

Amount Per 100 g
Calories	144.97 Kcal (607 kJ)
Calories from fat	86.57 Kcal
		% Daily Value*
Total Fat	9.62g	63%
Cholesterol	20.43mg	29%
Sodium	435.77mg	78%
Potassium	129.42mg	12%
Total Carbs	8.78g	13%
Sugars	1.45g	25%
Dietary Fiber	2.33g	40%
Protein	8.86g	76%
Vitamin C	6.5mg	47%
Vitamin A	0.1mg	12%
Iron	2mg	48%
Calcium	145.5mg	62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

15.1

Points
17

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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