Best 4 Chicken Mole Nachos Recipes

Indulge in the savory and delightful flavors of Chicken Mole Nachos, a dish that seamlessly blends Mexican and Italian cuisines. This recipe takes you on a culinary journey, showcasing the rich and complex flavors of homemade mole sauce, tender shredded chicken, melted cheese, and a symphony of toppings that dance on a bed of crispy tortilla chips. With step-by-step instructions and a detailed video guide, this recipe ensures that even novice cooks can create this impressive dish that will tantalize taste buds and become a favorite among family and friends. Embark on this culinary adventure and discover the harmonious fusion of Mexican and Italian flavors in every bite of Chicken Mole Nachos.

Also, explore the variations section to find exciting alternatives that cater to different dietary preferences and taste profiles. From a vegetarian version with roasted vegetables to a spicy rendition featuring chipotle peppers, these variations offer endless opportunities to customize your nachos experience. Whether you prefer classic flavors or crave a zesty kick, this recipe collection has something for every nacho lover. So, gather your ingredients, prepare your taste buds, and get ready to embark on a culinary journey that celebrates the vibrant flavors of Chicken Mole Nachos.

Let's cook with our recipes!

MOLE NACHOS

Mole Nachos image

Provided by Marcela Valladolid

Time 40m

Yield 6 servings

Number Of Ingredients 14

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

Steps:

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.

CHICKEN NACHOS

Chicken Nachos image

Super-simple but totally killer nachos! These are to die for with some guacamole, sour cream and salsa. If it's too spicy for you, just leave out the cayenne.

Provided by Michelle

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 40m

Yield 6

Number Of Ingredients 6

Ingredients

2 skinless, boneless chicken breast halves - chopped
2 tablespoons vegetable oil
1 teaspoon cayenne pepper, or to taste
1 (12 ounce) package corn tortilla chips, or as needed
1 (8 ounce) package shredded Mexican-style cheese blend
1 (7 ounce) can diced green chilies, drained

Steps:

In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 40 g, Cholesterol 58.8 mg, Fat 30.3 g, Fiber 3.5 g, Protein 21.6 g, SaturatedFat 11.3 g, Sodium 886.1 mg, Sugar 1.6 g

CHICKEN MOLE NACHOS

Chicken Mole Nachos image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 8 to 10 appetizer servings

Number Of Ingredients 25

Ingredients

Vegetable oil, as needed for frying
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons freshly ground black pepper
5 boneless skinless chicken thighs, cut into bite size pieces
2 cups hot water or chicken broth
1/4 cup mole sauce (recommended: Dona Maria)
1 pint grape tomatoes, quartered
4 yellow chile peppers, seeded and diced
2 serrano chile peppers, seeded and diced
1 jalapeno pepper, seeded and diced
1 celery rib, diced
4 green onions, sliced
1 lime, juiced
1 teaspoon garlic
1/2 green bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
Salt and freshly ground black pepper
1 large bag lime-flavored tortilla chips
4 cups shredded pepper jack cheese, divided
1 to 1 1/2 cups refried beans, heated thoroughly, add a little chicken broth or water to allow for a smooth spreadable consistency
1/2 cup olives, quartered
2 ripe avocados, diced
Crema Mexicana, sour cream, (recommended: Cacique)
1 lime, cut into 8 wedges, for garnish

Steps:

For the Chicken Mole:
Preheat oil in a large saucepan or Dutch oven over medium-high heat.
Mix the flour with salt and pepper. Dredge the chicken pieces in flour, shake off excess and fry until golden brown and meat is cooked through. Remove from pan and drain on paper towels.
Meanwhile mix water or chicken broth with mole sauce in large skillet and heat, stirring to dissolve mole. When mixture comes to a soft boil add the chicken and simmer. Adjust seasoning, as needed with additional salt.
For the Salsa Relish:
Mix all the ingredients together in a large bowl and set aside. The relish can be made up to 2 hours ahead, do not refrigerate.
Preheat oven to 375 degrees F.
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.
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). Spread refried beans on top and layer with remaining chips.
Sprinkle 1 to 1 1/2 cups of shredded pepper jack cheese on top of chips. Spoon the Chicken Mole on top of cheese and place into the oven. Heat in oven until cheese melts.
Remove from oven and top with remaining cheese, quartered olives and diced avocado. Dollop Crema Mexicana on top of this, as much as you like.
Garnish platter with lime wedges and serve with remaining salsa relish on the side.

CHICKEN MOLE

Chicken Mole image

In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican cooking. Mole, the signature sauce of Mexico.

Provided by Jeanne Thiel Kelley

Categories Chicken Chocolate Sauté Low Cal High Fiber Cinco de Mayo Dinner Almond Healthy Potluck Tortillas Simmer Chile Pepper Bon Appétit Soy Free

Yield 12 servings

Number Of Ingredients 17

Ingredients

3 tablespoons (or more) peanut oil (preferably unrefined), divided
5 pounds skinless boneless chicken thighs
3 cups low-salt chicken broth
2 cups orange juice
1 1/4 pounds onions, sliced
1/2 cup sliced almonds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup raisins
4 (3 x 1/2-inch) strips orange peel (orange part only)
1 1/2 teaspoons dried oregano
1 (3.1-ounce) disk Mexican chocolate,** chopped
Chopped fresh cilantro
Warm flour tortillas

Steps:

Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.
Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sautéuntil nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.

Tips:

Use high-quality ingredients: The better the ingredients, the better the nachos will be. Look for fresh, flavorful chicken, a rich mole sauce, and crisp tortilla chips.
Don't skimp on the toppings: Nachos are all about the toppings! Be generous with your cheese, sour cream, guacamole, and salsa. You can also add other toppings like black beans, corn, or jalapeños.
Make sure the nachos are hot and gooey: Nachos are best when they're hot and gooey. If you're making them ahead of time, reheat them in the oven before serving.
Serve nachos with a variety of dipping sauces: Nachos are a great party food, and they're even better when you serve them with a variety of dipping sauces. Some popular options include salsa, guacamole, sour cream, and pico de gallo.

Conclusion:

Chicken mole nachos are a delicious and easy-to-make appetizer or main course. They're perfect for parties or potlucks, and they're sure to be a hit with everyone who tries them. Try out the recipe you read in the article you provided; you won't be disappointed!