Mole Nachos
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 480
- Total Fat
- 28
- Saturated Fat
- 9
- Carbohydrates
- 50
- Dietary Fiber
- 5
- Sugar
- 15
- Protein
- 11
- Cholesterol
- 18
- Sodium
- 567
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
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.