Mole Nachos

  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 6 servings
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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


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.

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