Mole Nachos Recipe

Name: Mole Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
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

Servings: persons

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

1
Preheat the broiler.
2
Stem and seed the chile peppers and soak in warm water until soft, about 15 minutes.
3
Drain.
4
Heat the olive oil in a saucepan over medium heat.
5
Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes.
6
Transfer the mixture to a blender and add the chiles, chicken broth, peanut butter, sugar and oregano.
7
Coarsely crumble 1/4 cup tortilla chips, add to the blender and puree until smooth.
8
Return the mixture to the saucepan and simmer, stirring, about 5 minutes.
9
Stir in the chocolate until melted.
10
Season the mole with salt and pepper.
11
Place the remaining tortilla chips in a baking dish.
12
Pour about 2 cups mole on top (reserve the rest for dipping); sprinkle with the cheese.
13
Broil until the cheese melts, about 2 minutes.
14
Top with the crema and cilantro.
15
Photograph by Yunhee Kim

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 dried pasilla chile peppers, 2 tablespoons extra-virgin olive oil, 2 cups chopped onions, 2 cloves garlic, minced, and more.

Yes, Mole Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mole Nachos

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