Mole Nachos

By cjbowman

Ingredients

• 5 dried pasilla chile peppers
• 2 tablespoons extra virgin olive oil
• 2 cups chopped onions
• 2 garlic cloves, minced
• 1 1/2 cup low sodium chicken broth
• 2 tablespoons creamy peanut butter
• 1 1/2 teaspoons sugar
• 1 teaspoon dried oregano, crumbled
• 8 to 10 oz bag tortilla chips
• 3.1 oz disk mexican chocolate, chopped
• salt and pepper
• 1/2 to 1 cup grated oaxaca cheese or monterey jack cheese
• 2 to 4 tablespoons mexican crema or sour cream
• 2 to 4 tablespoons chopped fresh cilantro

Preparation

Step 1

1. Preheat the boiler. Stem and seed the chile peppers and soak in warm water until soft, about 15 minutes. Drain
2. Heat the olive oil in a saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Transfer the mixture to a blender and add the chiles, chicken broth, peanut butter, sugar and oregano. Coarsely crumble 1/4 cup tortilla chips, add to blender and and puree until smooth. Return the mixture to the saucepan and simmer, stirring, about 5 minutes. Stir in the chocolate until melted. Season the mole with salt and pepper.
3. Place the remaining tortilla chips in a baking dish. Pour about 2 cups mole on top. Sprinkle with the cheese. Broil until the cheese melts about 2 minutes. Top with the crema and cilantro.