Chicken and Mole Nachos
Snacks & Starters
A Recipe by El Popular
Heaps of Flavor. If you are looking for sweet and savory nachos, look no further than these Chicken & Mole Nachos. On top of a crunchy pile of tortilla chips, tender chicken is coated in rich and sweet Mole sauce making for a finger-licking-lip-smackingly good dish.
Let’s Get Started
Prep Time: 5 mins
Cook Time: 15 mins
Makes: 4 servings
Ingredients
1 jar El Popular Mole Paste (8 oz) or Powder (4 oz)
2-4 cups chicken broth
1 tablespoon oil
½ onion, chopped
½ lbs chicken breast, cut into strips or small cubes
Salt and pepper to taste
1 cup nacho cheese sauce
1 (13 oz.) bag tortilla chips
1 jalapeño, sliced
½ avocado, sliced
Directions
In large pot, over medium heat, combine EL POPULAR Mole paste or powder and chicken broth. Add broth slowly, while stirring, until you reach your desired consistency. Cook 3-4 min or until mixture is smooth. Remove from heat.
In large skillet, over medium heat, heat the oil. Cook the onions 3-5 min or until translucent. Add chicken and season to taste with salt and pepper. Cook 5-10 min or until chicken is fully cooked. Cut into cubes or strips. Then, add chicken and onions into the Mole sauce, incorporating ingredients together.
In another pot, cook the nacho cheese over low flame for 1-2 min, or until cheese is smooth and fully melted.
Place tortilla chips on a plate. Top the chips with the chicken and mole mixture, and then pour the nacho cheese on top. Garnish with jalapeño, avocado, or any other tasty topping you want.
Mole 101
Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.
Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.
Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.
Directions
Add 2 cups of chicken broth to a large skillet.
Heat over a low flame.
Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.
Keep warm.
Mole 101
Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.
Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.
Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.
Directions
Add 2 cups of chicken broth to a large skillet.
Heat over a low flame.
Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.
Keep warm.
