Little Nachos: Add Sweet & Spicy Mole Chicken Recipe

Season & Brown

Pat chicken thighs dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken thighs and sear 3–4 minutes per side until golden-brown (they do not need to be fully cooked). Remove chicken to a plate.

Sauté Aromatics

Reduce heat to medium. Add the diced white onion (1/2 cup) to the skillet and sauté 3–4 minutes until softened and translucent, stirring occasionally. Add the minced garlic (2 tsp) and chopped chipotle in adobo (1 tbsp) and cook 30–45 seconds until fragrant.

Build Mole Sauce

Stir in the chili powder (1 tsp), ground cumin (1/2 tsp), and unsweetened cocoa powder (1 tsp). Cook 30 seconds to bloom the spices. Add the peanut butter (2 tbsp), tomato paste (1 tbsp), light brown sugar (1 tsp), and apple cider vinegar (1 tsp). Pour in 1/2 cup chicken broth and whisk or stir until the sauce is smooth and homogenous. Adjust consistency with an extra tablespoon of broth if it seems too thick.

Simmer with Chicken

Return the seared chicken thighs to the skillet, spooning sauce over them. Reduce heat to low, cover, and simmer gently 10–12 minutes, or until the chicken reaches 165°F (74°C) and the sauce has thickened slightly. Uncover and, if desired, increase heat to medium-high for 1–2 minutes to reduce sauce to a clingy glaze.

Shred

Transfer chicken to a cutting board and shred with two forks or chop finely. Return shredded chicken to the skillet and toss to coat thoroughly in the mole sauce. Taste and adjust seasoning: add up to 1/4 tsp more salt, a pinch more brown sugar for sweetness, or a squeeze of lime (from the wedges) for brightness.

Preheat oven to 375°F (190°C). On a rimmed baking sheet or oven-safe platter, spread an even layer of corn tortilla chips (6 oz).

Scatter half the shredded Monterey Jack cheese (about 1/2 cup) over the chips, then spoon the warm mole chicken evenly across the chips, distributing meat so most chips get some topping. Sprinkle the remaining cheese (1/2 cup) and the black beans (1/2 cup) over the top.

Bake in the preheated oven 6–8 minutes, until cheese is melted and bubbling. If you prefer a crispier finish, broil 1–2 minutes, watching closely to avoid burning.

Remove nachos from oven. Immediately top with thinly sliced jalapeño (1/2 unit), pickled red onions (1/4 cup), and chopped cilantro (2 tbsp). Add dollops or a drizzle of sour cream or crema (1/4 cup) as desired and serve with lime wedges (2) for squeezing.

Serve hot: transfer to table or individual plates and enjoy. Leftover mole chicken can be refrigerated up to 3 days and reheated gently on the stovetop or microwave before assembling more nachos.