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Ingredients
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NACHOS ESPECIALES
Method
NACHOS ESPECIALES
Preheat and prepare
Preheat oven to 400°F (200°C). Arrange a large, rimmed baking sheet or oven-safe platter; if desired, line with parchment for easier cleanup.
Season and warm chicken
Place the cooked shredded chicken in a medium bowl. Add smoked paprika, ground cumin, salt, black pepper, and 1 tablespoon vegetable oil. Toss to combine evenly. Spread the seasoned chicken on a small baking sheet or oven-safe dish and warm in the preheated oven 6–8 minutes until heated through (internal temperature ~165°F / 74°C). If using a skillet, heat over medium for 4–5 minutes, stirring, until warmed.
Heat mole sauce
While the chicken warms, place the mole sauce in a small saucepan over low-medium heat. Stir frequently and heat until glossy and bubbling gently, about 3–5 minutes. If sauce is very thick, add 1–2 tablespoons water and whisk to reach a coating, but keep it fairly thick so it clings to chicken and chips.
Layer chips and cheese
Spread 6 cups of tortilla chips in an even single-to-double layer on the prepared baking sheet (reserve remaining chips to top or for a second smaller layer). Spoon half of the warmed chicken evenly over the chips. Drizzle or spoon about half the warmed mole sauce over the chicken and chips. Sprinkle 1 1/2 cups total of the shredded cheeses evenly across the chips and chicken so cheese is well-distributed.
Bake to melt
Place the tray in the oven and bake 6–8 minutes, just until the cheese is fully melted and bubbling. Keep an eye to prevent chips from burning. If you prefer crispier, browned cheese, broil on high for 30–60 seconds, watching closely.
Finish and second layer (optional)
Remove tray from oven. If you reserved chips, add remaining chips across the top, scatter the remaining warmed chicken, drizzle remaining mole sauce over those chips, and sprinkle the remaining shredded cheese. Return to oven 3–5 minutes to melt the top cheese layer.
Top fresh ingredients
Remove the nachos from the oven. Immediately sprinkle the thinly shredded red cabbage over the hot nachos so it softens slightly but retains crunch. Scatter pickled jalapeño slices where desired. Sprinkle chopped cilantro and the sliced green onion (use mostly green parts on top, reserve white parts for mixing into crema if desired). Crumble queso fresco or cotija evenly over the top if using.
Optional crema and finishing touches
If using sour cream or crema, thin it with 1–2 teaspoons lime juice and a pinch of salt, whisk to pourable consistency. Drizzle crema lightly over the nachos or serve on the side. Cut lime wedges and serve alongside for squeezing over individual portions.
Serve
Serve the nachos immediately while cheese is melty and chips are crisp. Provide additional pickled jalapeños, hot sauce, or extra mole on the side. Leftovers: store components separately (chips will soften) and reheat chicken and mole together to refresh.