Mexican Nachos

By Jahel

Ingredients

• 1 recipe Fried Tortilla Chips or 5 cups purchased tortilla chips
• 1 ½ cups Refried Beans or canned refried beans
• 2 cups shredded cooked chicken or pork or beef, or Carnitas or desired meat filling
• 1 cup Mole Colorado or Quick Mole
• 2 cups shredded Chihuahua cheese or queso de Oaxaca or asadero cheese or shredded Mexican 4-cheese blend
• Toppers such as purchased guacamole; Corn and Queso; chopped tomato; sliced ripe olives; thinly sliced red onion wedges; crumbled cotija cheese; Mexican crema or sour cream; fresh cilantro; sliced fresh jalapeño chile peppers; and/or additional Mole
• Fried Tortilla Chips
• Vegetable oil for deep-fat frying (such as peanut or corn oil)
• 8 7 inche flour or corn tortillas
• Coarse salt (optional)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350°F. Arrange half of the tortilla chips on an 11- to 12-inch oven-going platter or pizza pan. Spoon half of the Refried Beans in mounds over chips; top with half of the meat. Drizzle with 1/2 cup Mole Colorado. Sprinkle with half of the cheese.

Step 2

Bake 10 minutes or until cheese melts. Remove from oven. Repeat layers using remaining ingredients. Bake 10 minutes more or until cheese melts. Serve with desired toppers.

Step 3

For Fried Tortilla Chips
Line a large baking sheet with paper towels. In a large heavy skillet or pot heat about 1 inch oil over medium until 365°F. Meanwhile, cut tortillas into wedges.

Step 4

Add tortilla wedges to hot oil in small batches. Cook 1 to 2 minutes or until golden brown, turning once. Remove chips from oil with a slotted spoon; drain on paper towels. If desired, sprinkle lightly with salt.