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Recipe courtesy of Marcela Valladolid

From: Food Network Magazine

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Total:: 40 min
Prep:: 25 min
Cook:: 15 min

Yield:: 6 servings

Level:: Easy

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

Directions

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

Recipe courtesy Marcela Valladolid for Food Network Magazine

My Private Notes

Name: Mole Nachos
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
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

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