Smuggled Mole Chicken Nachos

This ultimate nacho recipe from Chef Brad Farmerie at Ghost Donkey can also be served with avocados, thinly sliced radishes, and lime wedges.

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  • Servings: 4

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  • One 10-ounce bag sturdy corn chips
  • 2 cups shredded chicken
  • 1/2 cup store-bought mole sauce
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled cotija cheese
  • Thinly sliced fresh and pickled jalapeños, for garnish
  • Shredded red cabbage, for garnish
  • Cilantro leaves, for garnish
  • Salsa and hot sauce, for serving

How to make this recipe

  1. Preheat the oven to 375°. Spread half the chips in a large cast iron skillet. Top with half the chicken, half of the mole, and half the cheddar cheese. Repeat the remaining ingredients. Bake the nachos for about 8 minutes, until heated through and the cheese is melted. Sprinkle with the cotija, jalapeños, cabbage and cilantro leaves. Serve immediately, passing salsa and hot sauce at the table.


Many store-bought mole sauces require diluting, so make sure to check the instructions on the label.

Contributed By Photo © Abby Hocking

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