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1
Preheat oil in a large saucepan or Dutch oven over medium-high heat.
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2
Mix the flour with salt and pepper.
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3
Dredge the chicken pieces in flour, shake off excess and fry until golden brown and meat is cooked through.
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4
Remove from pan and drain on paper towels.
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5
Meanwhile mix water or chicken broth with mole sauce in large skillet and heat, stirring to dissolve mole.
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6
When mixture comes to a soft boil add the chicken and simmer.
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7
Adjust seasoning, as needed with additional salt.
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8
Mix all the ingredients together in a large bowl and set aside.
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9
The relish can be made up to 2 hours ahead, do not refrigerate.
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10
Preheat oven to 375 degrees F.
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11
On a large heat proof platter, spread 1/2 the bag of tortilla chips then layer with 1 to 1 1/2 cups of the shredded pepper jack cheese covering all chips.
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12
Spoon about 3/4 cup Salsa Relish over cheese (or as much as you like, but don't use all of it, save some for serving on the side).
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13
Spread refried beans on top and layer with remaining chips.
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14
Sprinkle 1 to 1 1/2 cups of shredded pepper jack cheese on top of chips.
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15
Spoon the Chicken Mole on top of cheese and place into the oven.
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16
Heat in oven until cheese melts.
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17
Remove from oven and top with remaining cheese, quartered olives and diced avocado.
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18
Dollop Crema Mexicana on top of this, as much as you like.
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19
Garnish platter with lime wedges and serve with remaining salsa relish on the side
