Recipe Archives->Mexican->Nachos 10

Chicken Mole Nachos
Serves 8

Vegetable oil, as needed for frying
1 cup all-purpose flour
2 teaspoon salt
2 teaspoon freshly ground black pepper
5 boneless skinless chicken thighs, cut into bite size pieces
2 cup hot water or chicken broth
1/4 cup mole sauce 

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 cup shredded pepper jack cheese, divided
1 to 1 1/2 cups refried beans, heated, a little chicken broth added
1/2 cup olives, quartered
2 ripe avocados, diced
Crema Mexicana sour cream
1 lime, cut into 8 wedges, for garnish

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.

Mix all the salsa 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.

Printable version: nachos10.txt.