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Mole Nachos

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 bag (8- to 10-ounce) 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

Cooking Instructions

Step 1: Preheat the broiler.  Stem and seed the chile peppers and soak them in warm water until soft, about 15 minutes.  Drain.

Step 2: 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.

Step 3: 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 crema and cilantro.

Enjoy these easy nachos with a homemade mole sauce from FoodNetwork!