Loaded Nachos: Add Sweet & Spicy Mole Chicken Recipe
Make Loaded Nachos: Add Sweet & Spicy Mole Chicken Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mole Chicken
Nacho Assembly
Method
Mole Chicken
- 1
Prepare chicken
Pat the chicken thighs dry and cut into 1-inch pieces. Season lightly with 1/2 tsp of the salt and 1/4 tsp black pepper.
- 2
Sauté aromatics
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 3
Brown chicken
Add the chicken pieces to the skillet in a single layer. Cook, undisturbed, 2–3 minutes to brown, then stir and continue cooking until just sealed on the outside (they will finish cooking in the sauce), about 3 more minutes.
- 4
Build mole sauce
Stir in the chipotle, cocoa powder, peanut butter, tomato paste, smoked paprika, cumin, oregano, cinnamon, and brown sugar. Pour in 3 tablespoons chicken broth and scrape up any browned bits from the pan. Mix until a thick, cohesive sauce forms; add up to 2 more tablespoons broth if it seems too stiff.
- 5
Simmer
Reduce heat to medium-low, cover partially, and simmer the chicken in the mole sauce for 8–10 minutes, stirring occasionally, until the chicken is cooked through and sauce has thickened to coat the pieces.
- 6
Finish
Stir in the remaining 1/2 teaspoon salt, 1 tablespoon lime juice, and adjust black pepper to taste. If you prefer a smoother, more saucy mole, mash a few chicken pieces against the pan or pulse the mixture briefly in a blender (careful with hot liquids) and return to the pan.
Nacho Assembly
- 7
Preheat oven
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or foil for easier cleanup.
- 8
Layer chips and toppings
Spread half the tortilla chips in an even layer on the baking sheet. Sprinkle half of the shredded cheese over the chips, then scatter half of the black beans, half the corn, and half the diced tomatoes. Spoon half of the mole chicken evenly over the chips. Repeat with the remaining chips, cheese, beans, corn, tomatoes, and mole chicken to build an even double layer so most chips get toppings.
- 9
Bake
Place the loaded sheet on the middle rack and bake 6–8 minutes, until the cheese is melted and edges of chips are golden. For extra browning, broil 1–2 minutes while watching carefully.
- 10
Add fresh garnishes
Remove nachos from the oven. Immediately scatter pickled jalapeños, sliced green onions, chopped cilantro, crumbled cotija, diced avocado (or spoonfuls of guacamole), and dollops of sour cream over the top. Squeeze lime wedges over the nachos to taste.
- 11
Serve
Serve the loaded mole chicken nachos hot from the sheet pan with extra lime wedges on the side. Provide additional hot sauce or crema if desired.
