Chicken Mole Nachos

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Chicken Mole:

Vegetable oil, as needed for frying

1 cup all-purpose flour

2 teaspoons salt

2 teaspoons 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)

Salsa Relish:

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 teaspoon 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