PB Mole Chicken Nachos
Holy mole—talk about taste! The rich, spiced flavor of mole peanut butter sauce drizzled over shredded Oaxaca and all kinds of fresh chopped toppings.
Jif That Dish™ Winner.
Servings: 4
Share to:
Share to Facebook Share to PinterestIngredients
Peanut Butter Mole Sauce:
- ½ cup Jif® Natural Peanut Butter Sauce
- 1 cup mole sauce, prepared
- ½ cup chicken stock for thinning if necessary
Nachos:
- 16 ounces tortilla chips
- 2 grilled chicken breast, fully cooked, shredded
- 9 ounces Oaxaca cheese, shredded
- 1 cup pico de gallo
- 1 cup jalapeno, fresh sliced
- ½ cup green onions, sliced
- ¼ cup cilantro, chopped
- Cilantro leaves, lime wedges to garnish
Directions
- Combine peanut butter sauce and prepared mole sauce in a small pan. Gently heat sauce to a simmer, stirring as needed to prevent burning. Simmer sauce for three to four minutes, thin with chicken stock if necessary.
- Arrange chips on serving platter(s). Liberally drizzle peanut butter mole sauce over chips, add shredded chicken and Oaxaca cheese.
- Bake in a preheated 400°F oven or broiler until the cheese has melted and is slightly browned.
- Remove chips from oven and top with pico de gallo, fresh jalapeño slices, green onions and chopped cilantro.
- Garnish with cilantro leaves and lime wedges.
