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.

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